Chef at Noble Hall Leadership Academy for Girls

Role Objective

• To prepare and cook food in accordance with Noble Hall School’s recognised standards in taste, texture, colour, garnish and presentation to ensure the highest standards of catering and service as agreed within the Catering Policy.

Main Duties

• To undertake the preparation of all food, including special dietary meals.
• Implement and maintain Statutory and School Health and Safety and Hygiene Standards in accordance with the Food Hygiene Management Manual and carry out corrective action as necessary should a problem arise..
• Maintain a clean and healthy working environment to the highest standards.
• Ensure the highest standard of food production and service in accordance with staff and student needs and to the complete satisfaction of the school.
• Assist in providing a service to school functions, events, Governors meetings etc.
• Operate kitchen equipment, both large scale and hand tools, ensuring that equipment is maintained in a clean condition.
• Assist in the menu changes to reflect current trends and economic climate.
• Have day to day contact with pupils, staff and visitors being sensitive to their needs and reporting any concerns to Catering Manager.
• Ensuring the correct economical use of all materials and equipment.
• Ensure all work specified by the Catering Manager or Admin Manager is completed accurately and by the time specified.
• Ensure effective contact/communication with all parts of the catering operation to achieve good relationships and service standards.

All duties carried out must comply with:

• Health and Safety at work Act
• Health and Hygiene regulations
• The Hygiene Manual
• The School’s policies and procedures.

Person Specification
Qualifications:

• Intermediate Food Hygiene Certificate.

Attainments / Competencies/ Knowledge:

• Food Safety Certification
• To have NVQ Level 3 or equivalents
• To have Level 3 in Food Safety.

Experience Required:

• Previous catering knowledge and experience
• Knowledge of dietary needs
• Previous experience of catering for children.

Skills:

• The ability to lead other staff as well as be able to follow instruction.
• Special aptitudes (e.g. oral or written skills, manual dexterity, etc.)
• High standards of cleanliness with close attention to detail
• Ability to work as part of a small team
• Knowledge of safe working practices
• Knowledge of healthy eating for young people
• Presentation and service of buffets
• Skilled in hot and cold food preparation
• Ability to work both as a member of a team and on own initiative
• Ability to supervise others
• Ability to maintain high standards during busy periods.
• High standard of personal hygiene.
• Must be flexible and willing to work evenings as required.