Newnham College Job Description

Job Title: Pastry Chef

Executive Head Chef who in turn reports to the Catering Reporting to: Operations Manager.

The post holder will work closely with all members of the Significant working Catering Department and Front of House team. The post relationships: holder will also be in frequent contact with Senior Members, visitors, students, and staff.

Place of work: Newnham College

Tenure: Permanent

An average of 37.5 hours per week worked across a rota Hours: involving working on alternate weekends. Some flexibility is a requirement.

Point 30 on the University’s single salary spine, equating to Salary: £23,754 per annum.

Holidays: 33 days including 8 public holidays

The College offers membership of USS (Universities Pension: Superannuation Scheme)

This post is subject to proof of the right to work in the UK and governed by the provisions in College staff handbook, General terms and policies and procedures which may change from time to time. conditions: Confirmation in post is subject to satisfactory references and the successful completion of a 6-month probationary period.

Main Purpose of Role/Overview:

Assisting the Executive Head Chef and the kitchen team with the coordination and direction of the Pastry Section. Developing menus and ideas while maintaining the high standards of food production.

Main duties and responsibilities

• Planning and producing a wide variety of food dishes, focussing on the pastry section, and ensuring excellent standards of presentation and service. • Assisting with the preparation of innovative weekly menus, whilst also applying a good sense of commercial awareness. • Assisting with the professional development of the kitchen team. Providing motivation and leading by example. • Having a keen awareness of dietary requirements and food allergens.

• Providing a professional, and efficient service for large catering events as well as the day-to-day catering requirements of the College. • Excellent communication with the kitchen and front of house teams and making them aware of the details of dishes so they can communicate effectively with customers. • Ensuring appropriate cooking methods are used in all cases and promoting healthy standards of eating. • Ensuring that all dishes are appropriately cooked, garnished and plated as close to service time as possible. • Monitoring food waste and ensuring this is withing agreed guidelines. • Ensuring compliance with all legal standards and guidelines, working with each member of the kitchen team to maintain a safe working environment. • Monitoring the food handling practices and working methods of staff, taking corrective action where necessary. • Carrying out regular stock takes at agreed times and be aware of budgetary constraints. • Assisting in the compilation of costing out menus, being aware of maximising seasonal opportunities and being conversant with commodity costs. • Briefing kitchen and waiting staff prior to service to ensure that they are conversant with the dish content, cooking methods, portion size and correct service utensils and appropriate accompaniments. • Ensuring temperatures of hot and cold food counters are taken daily and recorded on the appropriate forms so that food samples are kept to the agreed standards. • Ensuring that food is presented at a consistently high standard.

Health and Safety Requirements applicable to all members of the catering team

• Comply with health and safety regulations and always maintain a safe working environment. • Follow food hygiene, health and safety procedures (and risk assessments / method statements) of the College and those specific to the Catering Department. • Ensure that all food service areas are clean at the beginning and end of service.

• Use appropriate Personal Protective Equipment (PPE) for tasks as necessary and as determined by the Executive Chef / Catering Operations Manager. • Report any faulty equipment to the Executive Chef / Catering Operations Manager. • Report immediately any incidents, fire, theft, loss, damage, unfit food or other irregularities & taking appropriate action. • Report any potential hazards to the Executive Chefs/Catering Operations Manager. • To be aware of, and to enforce the accident reporting procedure.

General • To take part in the College’s appraisal scheme and to undertake training as required. • To be responsible for your own health and safety in the workplace. • To fully comply with all the College’s policies including health and safety, equal opportunities and data protection. • To undertake any other reasonable request or duties, commensurate with this post.

The above is not an exhaustive list of duties. The post-holder may be asked to take on different tasks as required, and all are expected to work collaboratively to support the overall work of the College.

Newnham College is an equal opportunities employer August 2021

Person Specification

Essential Desirable

Qualifications, • A recognised qualification in experience and NVQ levels 1, 2 in Food background service or equivalent. • Intermediate Food Hygiene Level 2, Allergen awareness training. • Previous experience in a similar role. • Plated service for large events experience.

Specific • Eye for detail and food knowledge/skills presentation. • Good communication skills, (technical) and ability to relate effectively at all levels

• Good listening skills and ability to give clear instructions • Good interpersonal skills and ability to turn problems into effective solutions.

Personal • Creative approach to the attributes production of high-quality food.

• Ability to work to deadline, with changing priorities, and

remaining calm under pressure. • Ability and willingness to learn new skills. • Honest, reliable and hard working. • Flexible attitude and approach to work. • Professional appearance. • Discretion and courtesy

Team and • Excellent leadership skills. management skills • Ability to work as part of a team and independently.

• Ability to motivate staff and promote harmony.