Second Chef
About this role
Key Responsibilities
Prepare nutritious, balanced meals using fresh ingredients while catering to specific resident dietary requirements.
Deputize for the Head Chef by managing daily kitchen operations, maintaining team morale, and upholding safety standards.
Consult with residents to design creative, flavor-rich menus and manage kitchen stock efficiently.
Requirements
Catering Diploma (City & Guilds/BTEC), NVQ Level 2/3 in Practical Cookery, and Food Hygiene Level 2 certification.
Solid experience in a fast-paced commercial kitchen with knowledge of diet-sensitive menu planning.
Strong leadership, communication, and organizational skills with a passion for resident-centered service.
Benefits
Sociable working hours with alternate weekend working and bank holiday enhancements.
Quality free training programs with clear career progression routes into Head Chef roles.
Employee Assistance Programme, Cycle to Work scheme, free DBS check, and extensive retail discounts.