Job Description and Person Specification for: Assistant Chef
Department: Catering
Reports to: Chef Manager
Salary (Grade/Point/Annual/Pro rata):
Grade 1 point 7, £15,173 per annum
Responsible for: N/A
Hours per week/FTE:
1.0 FTE. Standard 37.5 hours per week, plus
some weekend working
Shift Pattern
Monday: 08:00 to 16:00
Tuesday to Friday: 08:30 to 16:30
30 minutes unpaid lunch break
Job Purpose/Summary:
To Assist the Chef Manager in the production of the best possible, high quality meal service,
whilst ensuring that excellent hygiene standards are maintained. To assist in the provision
of an efficient and effective catering service at the college for staff, students and visitors.
Main Responsibilities/Key Tasks:
 Assist in the production of high quality food which is responsive to student and staff
feedback.
 You will be expected to deputise in the absence of the Chef Manager.
 You will help in ensuring good hygiene standards are maintained throughout all kitchen
areas and at all times.
 You will help to ensure that good Health & Safety practices are adhered to at all times.
 You will help to ensure that all food items are correctly stored, as per food safety
legislation.
 You will help in ensuring that all legislative food safety documentation is completed as
required and in a timely fashion.
 You will help ensure that food waste is minimised and recorded.
 You will assist in the batch cooking of food items to help ensure the freshness of the
served meals.
 You will help ensure that strict stock rotation is utilised at all times.
 You will help to produce cyclic menus, as required by the Chef Manager.
 You will focus on good customer service at all times, being polite and courteous, as well
as assisting new customers who visit the site for the first time.
 You will help to take deliveries of food items, ensuring that all ordered food items have
been received in an acceptable condition.
 You will help in the administration of all kitchen paperwork and accounts where
requested.
 You will help to ensure that all cash that is taken within the Catering operation is stored
in a safe and secure manner.
 You will help to ensure that all food stock is accounted for, through stock taking
procedures.
Additional Duties
 You will be expected to assist with additional functions that are held at the College.
 You will assist the Chef Manager with the stocking of all vending machines and cash
collections as required.
 You may be required to represent the Catering Department at College committee
meetings.
 Due to unforeseen circumstances, there may be a requirement to work above and
beyond your normal daily working hours, to help ensure that all required tasks have been
completed.
 You will be expected to assist with stock taking.
Job Description and Person Specification for: Assistant Chef


In the absence of the Chef Manager, this post will involve day to day decisions regarding
purchasing, menu planning, pricing, staff rotas, etc.
You will be expected to undertake additional training as required by the college and
within the Investors in People Accreditation Scheme.
Requirement:
Essential:
Desirable:
Education, Training and
Qualifications
Must possess, or be working
towards, a professional
catering qualification and an
appropriate qualification in
food hygiene.
NVQ Level 2, 3 and above
(or equivalent City & Guilds)
Skills and Knowledge
Knowledge of catering
procedures and systems
An understanding and
enthusiasm for the use of
emerging trends and
innovative approaches to
deliver enhanced customer
services
A comprehensive knowledge
of Health and Safety and
Food Safety Legislation
Experience
An understanding of kitchen
working practices gained
through either college day
release, part-time job or
through working in a college
training kitchen that serves
customers
Personal Attributes
You will ensure that you are
Knowledge of most if not all
well presented at all times,
aspects of kitchen
wearing clean smart uniform. management
Excellent written and oral
communication skills and
excellent customer care skills
Abilities
You will be expected to
maintain a positive
demeanour towards the meal
service that we provide.
IT literate and able to use
MS Word and Excel to a
good standard. Able to form
effective working
relationships with other team
members
Other Requirements
You should possess a
willingness to enhance your
trade skills and thus develop
your abilities as a chef.
Previous working experience
within a busy catering
environment
Excellent organisation skills
with the ability to plan own
workload and effectively plan
the work of others.
Job Description and Person Specification for: Assistant Chef
Contact with others - internal/external
Contact with students staff, senior management and visitors can be expected on a daily
basis. Frequent contact can be expected with external organisations such as suppliers and
contractors.
Major problems/challenges
To assist in catering at the College so that it is attractive to the majority of students and staff
and that the College is seen as their preferred choice when considering where to eat.
Physical conditions
You will be working in a small but busy kitchen and eating area. Occasional need to work
unsocial hours for functions. Flexibility will be required in order to ensure that key time scales
and deadlines are met.
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NB:
The purpose of the job description is to indicate the general level of
responsibility of the position. The duties may vary from time to time without
changing their general character or level of responsibility.
If need for action or an opportunity is identified, this must be brought to the attention of the
Executive Director of Administration. The Executive Director of Administration will
periodically review this job description and modify it to meet the changing demands of the
College and the department.