Chef

Key Responsibilities

• Prepare and cook hot meals for approximately 110 servings daily while overseeing the preparation of around 50 cold packed lunches.
  


• Plan, organise, and manage kitchen operations to ensure timely and efficient meal service.
  


• Order food supplies weekly, ensuring cost control and availability of ingredients.
  


• Carry out monthly stocktakes and maintain accurate inventory records.
  


• Supervise and work alongside the Food Service Assistant, providing guidance where required while maintaining overall responsibility for kitchen output.
  


• Ensure high standards of food hygiene, health and safety, and cleanliness are consistently met.
  


• Comply with all food safety regulations and company policies.
  


• Monitor portion control, reduce waste, and maintain budget efficiency.
  


• Ensure all meals meet quality and presentation standards.
  


• Maintain a clean, organised, and safe working environment within the kitchen.
  

Experience

• Previous experience working as a Chef or Head of Kitchen in a high-volume catering environment is essential.
  


• Experience managing kitchen operations, including ordering and stock control, is required.
  


• Experience working in a school, contract catering, or similar setting is desirable.
  

Qualifications

• Valid Food Safety Certificate is required.
  


• Enhanced DBS check is mandatory.
  


• Relevant catering or professional cookery qualification is desirable.
  


• Strong knowledge of food hygiene regulations and kitchen management practices.
  


• Ability to work independently, manage time effectively, and lead a small team.
  

Additional Information

• Working hours are Monday to Friday, 7:30 am to 2:00 pm, totaling 32.5 hours per week.
  


• Pay rate is £13.77 per hour.
  


• Enhanced DBS and food safety certificate required.
  


• Location: Felixstowe, IP11 9HH
  


• We work on a bi-weekly payment schedule.