Head Cook Job Description

Brief Description

The position of Head Cook includes a variety of tasks such as preparing and presenting nutritious, appealing, and appetising meals, catering for a variety of personal preferences and dietary needs. Your role will also include the preparation of menu options, managing stock and rotation, maintaining high hygiene standards and ensuring the smooth running of the kitchen on a day-to-day basis. Qualifications and/or experience for this position are essential as training others will be part of this role. Our organisation does not discriminate against any protected characteristic and welcomes all applications. Due to the vulnerability of some of our customers, employees and volunteers, all employees are expected to undergo an enhanced DBS check and training, which will be paid for by the organisation.

Your Tasks will include, but are not limited to

Designing and preparing a variety of menu options (a basic menu is in place, but we encourage you to be creative and add daily specials)
Monitoring position sizes and waste.
Adapt menu options for individual dietary requirements or restrictions, and preferences that customers may have.
Cleaning of kitchen surfaces and equipment to ensure a high standard of hygiene.
Inventory checks and preparing shopping lists.
Address any customer concerns and fulfil additional menu requests.
Collaborating with other kitchen staff and café assistants to ensure smooth operations and service.
Providing training to others as and when necessary.
Following all health and safety guidelines, including safe and proper food handling and hygiene practices.
Assist with deliveries.
Qualifications and Requirements
NVQ level 3 or a higher qualification in cooking/catering and formal training in hospitality or café/restaurant is essential.
Experience as a cook or previous employment in a similar role.
Level 2 Food Hygiene Certificate, and knowledge of food safety.
Knowledge of Health and Safety, including COSHH.
Knowledge of food storage temperatures, storage, labelling, and filling in workplace documentation and records, HACCP, and CCPs.
Allergen awareness.
Knowledge of food and beverage menus, including recognising and understanding ingredients and required preparation methods.
A strong set of communication skills to enable interaction with customers and also to suggest and provide recommendations.
Have a positive attitude, in addition to a strong work ethic, as well as the ability to work within a fast-paced environment.
Adaptability to changing customer demands and busy periods, which may have several orders needing to be prepared consecutively.

Competences

Teamwork – Can collaborate with management and work colleagues to ensure smooth operations and service.
Customer Service – address customer inquiries and provide exceptional customer service.
Communication – communicate effectively with customers, work colleagues, management, and other kitchen staff.
Time Management – effectively managing time to meet customer needs and deliver a quality service that is prompt.
Attention to Detail – Job communication precision in the processing of food.
Adaptability – adjusting to any changes in customer demands and maintaining composure during busy periods.
The ability to work as a team to train others within the hospitality industry.

Lines of Communication

The cook reports to the Manager or Shift Supervisor and Collaborates closely with other kitchen staff, café assistants, and customers when necessary.

Working Conditions

This is a part-time role (20 hours per week), with the opportunity to move to full-time as demand increases. Hours are 10:00am until 14:00pm Wednesday to Sunday. Pay is £14.00 per hour.