We are currently recruiting for a Chef to join our Escape Lounge Team at East Midlands Airport.
To prepare, cook and deliver food in accordance with the agreed menu and Lounge Operating Procedures.
Follow recipes and/or product directions for preparing and cooking all varieties of foods.
Operate a variety of kitchen equipment.
To work with the Chef de Partie and Senior Chef as appropriate to prepare foods to be cooked. Some of the preparation procedures are, but not limited to, washing, peeling, cutting and shredding.
To ensure the food offering is presented to a high standard. Maintain the food offering ensuring presentation meets operating standards
Maintain stock levels, receive delivery of supplies, ensure stored correctly, rotate and maintain.
To assist with stock counts and compete the appropriate documentation.
To complete required stock checks including temperature checks as per the required schedule and complete the appropriate documentation.
Assist with clearing and organising the kitchen ensuring a high standard of hygiene. Ensure floors are swept, mopped or vacuumed and ensure equipment is cleaned, sanitised and stored correctly.
Dispose of waste, including recycling, in the appropriate manner and if required to remove it to the designated location.
Assist in one to one training of new staff, including subcontracted supplier staff, in order to uphold the high level of presentation, hospitality and service.
To work flexibly to the rota, typically shifts are confirmed at least one month in advance.
NVQ Level 2 Commis Chef or C&G Food production or equivalent is desirable
A background in hospitality and service sectors, with a proven track record of high end delivery.
Undertaken a similar role or working as a Commis Chef and ready for the next step.
Demonstrate advanced skills and techniques in food production.
Know how to handle and store product to maintain quality and in line with food safety legislation.
Be able to demonstrate a wide range of food preparation, knife and cooking skills and technique to produce quality dishes in line with business requirements.
A team player with an absolute first class approach to customer service, know how to brief and coach and team to deliver high quality dishes and menu items.
Understand the principles of profit and loss and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins.
Understand the principles of supply chain management, sustainable procurement and working practices in the kitchen.
Recognise and understand the legislative responsibilities and the importance of protecting people’s health, safety and security.
Know the key principles of risk assessment and how to identify, plan for and minimise risks to the service and operation.
Experienced in and with demonstrable examples of flexibility across shifts.
Computer literate on mainstream PC applications including Microsoft office.
Experience of working on own initiative, capable of building solid and beneficial relationships both internally and externally.
This is a full time permanent position working 40 hours per week. Competitive salary
Flexibility will be required as the lounge is open 7 days a week and your shifts will fall between the hours of 3.30am – 9.00pm.