JOB DESCRIPTION

1. JOB TITLE: STARBISTRO CHEF DE PARTIE / MENTOR

2. ORGANISATION RESPONSIBILITIES:

Reports to: Head Chef

Supervises: Students

3. MAIN PURPOSE OF JOB:

To prepare, cook and present food in line with required standards and within budget and legal requirements. To provide on the job training and mentoring to learners that have a range of physical and/or learning disabilities to participate in daily kitchen working practices.

4. PRIMARY TASKS:

Deliver high standards of day to day food preparation, cooking and presenting high quality dishes for StarBistro customers as directed by the Head Chef.

Work effectively as a team player, liaising with the Head Chef on a day to day basis to ensure the smooth running of the area

Contribute to the menu design and event planning

Effectively monitor portion and waste control to maintain profit margins.

Managing and training of learners; plan and prepare learner daily work activity, integrate learners in the busy working environment.

Deliver on the job training and mentoring for learners, promoting confidence, autonomy and skills development.

Through planning challenge learners to achieve targets set, monitor, record progress and achievements, support the learners to reflect on learning and record feedback

Maintain effective records relating to food production or distribution of food as required by the Head Chef in line with current legislation and college policy.

Prepare for and participate in special functions/activities which may be outside normal working hours.

Through personal example, and clear action demonstrate commitment to equality and diversity ensuring equality of access and treatment in employment and service delivery to all.

Promote the organisation’s Health and Safety at Work policy and procedures and ensure these are implemented effectively within the department.

Attend all mandatory training and keep up to date as required by the roleSB Chef de Partie 09/05/16

Undertake any other duties which may be reasonably requested by the Head Chef, Head of Hospitality Services and Director of Business Development

5. SAFEGUARDING:

The organisation takes seriously its responsibility for safeguarding and is committed to safeguarding and promoting the welfare of young adults and children and requires that all staff share this and act accordingly by applying organisational policy and procedure and attending annual safeguarding training.

SB Chef de Partie 09/05/16

PERSON SPECIFICATION – CHEF DE PARTIE/MENTOR

SB Chef de Partie 09/05/16

ATTRIBUTES ESSENTIAL DESIRABLEExperience

Previous chef experience and experience of directing a small team of assistants.

Previous chef experience, ideally within a school/college setting.

Previous experience of providing on the job training

Experience of working directly with people with disabilities in an educational setting

Qualifications NVQ Level 2 Catering or City and

Guilds qualification

Food Hygiene Certificate L2

Willingness to obtain Level 3 Award in Education and Training

Food Hygiene Certificate L3

Award in Nutrition Level 1

Skills & Knowledge Excellent practical chef, kitchen skills

Good organisational skills

Apply attention to detail

Knowledge and application of hygiene and health and safety procedures

Experience of catering procedures such as basic food preparation, cleaning and clearing food production areas.

Able to keep appropriate records

Good knowledge of using Microsoft software: Word, Excel, Outlook

Personal A passion for food and ability to

create seasonal dishes

Ability to work under pressure and meet deadlines, good time management

Ability to work under own initiative and manage priorities

Ability to work as part of a team and have a flexible approach

Excellent communication skills

Demonstrate self-motivation

A positive approach to learners

Sensitive to the needs of others/students

Hold a full driving licence

Support the ethos of the organisation and be fit to work with vulnerable adults and children.

Experience of preparing and designing menus