JOB DESCRIPTION: PASTRY CHEF. Department: Balliol College catering.
Scope: To assist the Executive Head Chef and Second Chef in food production in
the ...
BALLIOL COLLEGE JOB DESCRIPTION: PASTRY CHEF Department:
Balliol College catering
Scope:
To assist the Executive Head Chef and Second Chef in food production in the Pastry section for all areas of catering within the college
Responsible to:
Executive Head chef / Second Chef
Responsibilities include but are not restricted to:
1. To prepare food to the highest standard in the pastry section under the direction of the Executive Head Chef. 2. To liaise and work harmoniously with the Hall and SCR staff 3. To behave in an appropriate manner to all members of college, visitors and staff 4. To play your part in providing a good working environment promoting a positive attitude and pride in your work 5. To assist the Executive Head Chef with compilation of menus relating to pastry production and discuss new ideas. 6. To order necessary ingredients for Pastry production through the Executive Head Chef or the Second chef whilst maintaining effective control. 7. To adhere to time schedules in preparation and cooking of foods. 8. To adhere to strict portion and waste controls. 9. To inspect all pastry production for quality and presentation. 10. To stock up and replenish service points as necessary. 11. To allocate duties to staff in pastry section and supervise them in preparation and cooking of dishes, giving technical advice and guidance when necessary. 12. To assist with training of apprentice Chefs. 13. To comply with the food safety Act and general food Hygiene regulations 14. To comply with Health & Safety Regulations, including COSHH, the correct use of PPE (Personal Protective Equipment) at all time, and fire precautions. 15. To participate in any training to improve your standards of performance. 16. To ensure regular checks of equipment and report any problems/deficiency to Executive Head Chef or Second Chef 17. To deal with day-to-day problem and report them to Executive Head Chef or Second Chef 18. To be prepared to undertake further duties when necessary In addition, Balliol wishes to recruit those who are flexible and willing to help out wherever and whenever required, as well as great team players and those with a passion for food. Terms and conditions of employment You will be employed by Balliol College initially on a six-month probationary period. During this period your employment may be terminated by one week's notice on either side. Thereafter the period of notice to terminate your employment is one month. Your salary will be £24,500 per annum (rising to £25,100) on completion of satisfactory probation) for a 40-hour week, paid monthly in arrears by credit transfer. Your hours of work will be 40 per week, any 5 days out of 7, as per the published rota, flexibility regarding hours will be required. Shifts are a mixture of split and straight shift. Additional hours will be required throughout the year and particularly during conference periods.
Last updated: September 2013
BALLIOL COLLEGE Your paid holidays will be 30 days per year plus bank holidays, some of these will have to be taken during the College closed period at Christmas, the remainder must be agreed with the Executive Head Chef. You will be eligible to join the generous Oxford University Staff Pension Scheme, which is a contributory Career Average Revalued Earnings (CARE) scheme. You will normally be required to work from Broad Street, Oxford, OX1 3BJ or at any other Balliol College site within Oxford.
