JOB DESCRIPTION JOB TITLE: Chef Supervisor REPORTING TO: General Catering Manager SALARY: Band B- £16243 MAIN PURPOSE OF JOB: To assist the General Catering Manager in enabling employees under your control, to consistently achieve product and service delivery standards and ensure a high degree of customer care. GENERIC KEY ACCOUNTABILITIES: A safe, secure and hygienic environment for customers, staff and visitors to be maintained Cook and prepare freshly made food with in catering costings and to student requirements, All equipment to be operated in line with trained instructions Equipment and premises to be maintained in a clean, working condition Opportunities to be taken to promote products to our customers at every opportunity Prompt response to be given to the service needs of customers. Customer satisfaction to be checked during customer’s visit to department Accurate banking and payments to be dealt with in accordance with the company’s cash handling procedures All visitors to be warmly received and their needs anticipated in an appropriate manner. To participate fully in reviews and meetings Positive working relationships to be established and maintained with colleagues throughout the catering facility Company Handbook to be abided by, and employees to be aware of any changes made Commitment to be displayed to training through participation, and sign off of training records, and application of learning in the workplace Full compliance and commitment to catering standards to be demonstrated To comply with any other reasonable request made by a manager of the company. JOB SPECIFIC ACCOUNTABILITIES: Make sure that all stores, drinks and food are requisitioned daily to meet business needs. Ensure the restaurant is correctly prepared prior to each meal service. Check all cleaning schedules are adhered to on a daily basis. Make sure that service delivery is consistently achieved in line with agreed departmental and catering standards. Hazards, accidents and maintenance are reported immediately and actioned as soon as possible. Follow security procedures correctly. Make sure all identified training sessions are attended. Be aware of the implications of the weights and Measures, Licensing Laws and Food Hygiene Regulations and ensure all laws are adhered to. Make sure that complaints are dealt with in a professional manner. Ensure all staff displays a courteous and helpful attitude to all guests. Have full awareness of catering and Edinburgh College products. To act in accordance with the hotel and departmental fire procedures. To be fully aware of the company and hotel policy regarding children. The successful candidate will be expected to work on their own initiative and make decisions. You should be educated to HNC/SVQ 2 level, or equivalent, and have sound experience of providing good quality customer service. Experience of providing advice and information would be advantageous. Good administrative skills, and the ability to work accurately and use initiative is essential. Candidates should also have the ability to manage time effectively and to deal sensitively with a wide range of customers. This post is regulated work with children and/or protected adults under the Protection of Vulnerable Groups (Scotland) Act 2007. The preferred candidate will be required to join the PVG Scheme or undergo a PVG Scheme update check.