Job Description

Job description

Westminster College, Cambridge:

Position: Commis Chef

Full time - 37.5 hours per week (includes evenings and weekends)

Salary: From-25,000

Reporting to the Head Chef and Sous Chef, but working as part of a wider team, you will be responsible for all aspects of the college's food preparation business. This will include helping the senior chefs in delivering the right amount and quality of food for the business and always following food safety regulations. Your main objective will be to help ensure that the highest possible standard of food preparation and presentation are provided by the College Catering Team within given costs and budget parameters. You will take initiative when appropriate and participate fully in the smooth running of the College.

Responsibilities

You will:

Work with the Head Chef, other chefs and the Catering Assistants, to provide consistently high-quality food and service

Participate in staff induction, training, and development activities, and maintain appropriate records.

Undertake regular Health and Safety checks of equipment, premises, and working practices, and ensure that necessary remedial action is taken as appropriate; retain relevant Environmental Health documentation.

In conjunction with other team members maintain, purchase, store, and quality-check all food products for the Catering Team; check invoices against delivery notes; ensure the secure and correct storage of all consumables; and ensure appropriate stock rotation.

To be familiar with, and work in accordance with, all College policies and procedures.

To undertake or participate in any other duties or tasks as reasonably directed or requested by your managers.

During busy periods you may be asked to alter your shifts or to assist other department activities.

To support Head Chef or Sous Chef in development of catering services.

To carefully ensure quality, nutritional balance diet for residential students.

To follow the shift rota pattern as business requires.

To observe, follow all legislative Health and Hygiene practices and policy.

To accurately record and follow HACCP's information's, to manage and critical control points log.

To follow and adapt to new methods, dishes and recipes instructed by the Head Chef or Sous Chef

To assist with clearing, washing, and storing crockery, cutlery and equipment required during and by the end of each shift if necessary

To ensure cleaning schedules are completed appropriately.

Any other task as directed by the Hospitality Manager, which are consistent with the aims of this post.

Other matters

You will have a flexible approach to working hours and be prepared to work evenings and weekends. You will work 5 / 7 shifts per week, though this may vary and sometimes you might work 6 days 1 week and 4 the following days the next if required.

You will familiarise yourself with and always comply with regulations, policies and procedures of the College including Health and Safety and Fire regulations.

You will always act in the best interests of the College.

You will act within any standing orders or financial limitations imposed by the Hospitality Manager.

1. Relevant Experience

Awareness of the Food Safety Act 1990, Food Hygiene (General) Regulations 1970 and 1987, COSHH Regulations 1988, and Health and Safety at Work Act 1974 and able to work in accordance with this legislation.

Essential recent and relevant experience working in a kitchen environment.

Experience of working independently and within a team

Experience in fine dining kitchen environment would be an advantage

2. Special Knowledge and Skills

Organisational, time management, and planning skills.

Ability to work with other staff and a willingness to adapt a hands-on approach

Disciplined, talented, and committed team worker.

Reliable, methodical, and thorough in all tasks undertaken.

Ability to remain calm during times of pressure and in the face of multiple deadlines.

Good interpersonal skills and the ability to form positive working relationships with colleagues.

Respect for all College visitors (including customers, volunteers and URC colleagues or members).

Excellent understanding of food allergens.

3. Special Qualities and Aptitudes

Respect for the Christian ethos of the College.

Good communication and organisation skills.

Proven capacity to work alongside others.

Pro-active, able to take initiative and able to work alone when required.

Reliable and professional approach.

A positive attitude and commitment to the delivery of a high standard catering service.

Able to provide cover during periods of staff absence due to days off, holidays, or sickness and to be flexible with shift rotas.

High standard of, and pride in, their work.

Helpful and friendly with a 'Can do' attitude.

4. Any other requirements

A willingness to work flexibly across the year, as the role involves 6:30am starts and 11pm finishes on a rota basis, including weekends and Bank Holidays.

Own transport

Benefits:

Company pension Discounted or free food Free parking On-site parking Sick pay
Job Types: Full-time, Permanent

Pay: From 25,000.00 per year

Benefits:

Company pension Discounted or free food Free parking On-site parking Sick pay
Schedule:

Day shift Night shift Weekend availability
Work Location: In person

Reference ID: Chef April 2025