JOB DESCRIPTION

Job Title: Responsible to: Head Chef & Sous Chef Responsible for: Team Department: DLWP Café Bar & Kitchen

ROLE OBJECTIVES

• To tell the De La Warr Pavilion’s story of modernity, innovation, excellence and well being through • the delivery of a fresh, high quality, food offer for the DLWP Café Bar & Kitchen • To take the lead for the Pastry section preparing a wide variety of baked goods (cakes, , , pies, bread etc) following both traditional and modern recipes • To work and assist across all food sections in the Kitchen • To ensure a high quality visitor experience to the DLWP Café Bar & Kitchen • To assist the Head Chef to drive day to day business in our Café Bar & Kitchen and to assist in providing creative menus for the wedding, conference & hospitality aspect of the business • To assist the Head Chef to develop new business initiatives which further maximise income & profitability • To work closely with the Head & Sous Chefs and to take lead responsibility of the Kitchen operation in their absence

OUTLINE OF ROLE & RESPONSIBILITIES

• To deliver a fresh, high quality food offer for the DLWP Café Bar & Kitchen and other on-site events • To take the lead in the pastry section of the Kitchen preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes • To make all desserts, ice-creams & sorbets • To create new and exciting cakes, pastries & desserts to refresh our menus and engage the interest of customers • To source new items/ingredients to keep the cake & pastry offer fresh & on trend • To decorate pastries using different icings, toppings etc. to ensure the presentation will be modern, beautiful, exciting and appetising. • To work and assist across all food sections in the Kitchen, as required • To ensure the highest possible standard of presentation & cleanliness in all areas of the DLWP Cafe Bar & Kitchen (both in the Kitchen itself and the front of house & back of house areas) • To maintain a lean and orderly cooking station • To work closely with the Head Chef in achieving agreed food margins • To work closely with the Head Chef to ensure that maximum gross profit is achieved - to regularly review costs and change menus accordingly • To work closely with the Head Chef to assist with developing and refreshing menus for event catering • To be responsible for the ordering of food dry products/ingredients for the Pastry Section • To be responsible for ordering all dairy, frozen and chilled products • To maintain & update nominated supplier list for the pastry section • To train/coach other members of Kitchen Team in pastry/ • To write & update the Pastry & recipe folder • To be responsible for effective stock control within the Pastry section and to control and record all wastage • To ensure that, in general, all stock is secure and there is no stock loss from the Kitchen • To assist the Head Chef with food safety & health & safety for the department – both within the Kitchen & stockroom areas • To comply with procedures to ensure all Health and Safety and Food Hygiene requirements are compliant with current legislation and to ensure temperature records and food labelling are recorded and up to date • To keep all H&S forms up to date including – temperature records, retained & cooked food logs, delivery standards, sickness return to work, risk assessments, probe calculator, maintenance site surveys • To ensure that the kitchen, stock rooms & laundry areas are cleaned to a high standard • To assist the Head Chef in ensuring the kitchen equipment is properly maintained and report any faults with equipment to the head Chef & Duty Managers and write up issues in the maintenance folder. • To reconcile invoices with delivery notes and ensure they are passed on the Finance Team on a regular basis. • To prepare and assist with regular stock takes. • To work with the Café Bar Manager to ensure that the front of house Café Bar service is professional & effectively managed. • To deal with any customer complaint/comment/returned food in a timely & professional manner • To represent the organisation on a range of occasions and undertake such other duties commensurate with the post holder’s level of responsibility and seniority as may reasonable be required. • To be responsible, with the wider team, for the DLWP Kitchen operation and the entire food operations across the DLWP. •

AN OUTLINE OF SKILLS REQUIRED

• Proven experience as Pastry Chef, or relevant role • Great attention to detail and creativity • Organising and leadership skills • Willingness to replenish professional knowledge • In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition • Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.) • The ability to remain calm when the pressure mounts • Health & Safety Food Hygiene certificates

Hours 160 hours over 4 week period Evening, weekend and public holiday working is a requirement of the post

Salary Negotiable, depending on experience

Annual Leave 23 days, rising to 25 days after 2 years