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Chef, Royal Foundation of St Katherine’s, Limehouse, London

Closing Date: 15/12/2021
Contact: Amy Diana Poole
The Royal Foundation of St Katharine, 2 Butcher Row, Limehouse, London E14 8DS
More information: https://www.rfsk.org.uk/current-vacancies

Chef needed to join an exciting and innovative team in a great work environment.

Joining a small team working between London’s only Yurt Cafe, winner of Time Out Love London award and the main Retreat House at St Katharine’s you will have experience of producing highly nutritional, dietary and allergen compliant, interesting and tasty food.

St Katharine’s has a warm engaging culture, the people who thrive here are team players prepared to work hard in support of each other and the Charity.

0 hour contract with high demand expected in Autumn 2021. The post holder will be required to work evenings, weekends and public holidays. Hours will be split between St Katherine’s House Kitchen and the Yurt Café.

Basic Responsibilities:
Deliver food and beverage services to the Foundation’s guests, clients and visitors to the highest standards of quality and timeliness. Ensure that this is achieved within budget and that waste is minimised. Plan and organise the resources necessary to meet these requirements and to ensure a positive customer experience across all areas of the operation.

Main Responsibilities
Plan and organise food and beverage production in your area of responsibility to ensure quality and presentation standards are achieved and production deadlines are met. Support the team, as required to ensure these standards are achieved in all areas of food and beverage production on a daily basis.
Manage food and beverage production in your areas of responsibility to ensure effective portion control, minimal wastage and to achieve the required profit margins.
Ensure that food and beverage production within your area of responsibility is carried out in compliance with all current health and food safety standards and the Foundation’s internal procedures. Diligently follow food allergen standards and procedures to ensure that clients and guests are not put at risk at any time.
Support the Senior Chef Team in the development of the food and beverage offering at the Foundation based on customer requirements and guest feedback and own suggestions.
Use the equipment in the kitchen safely in line with the operating instructions, where relevant and train new or less experienced members of the team to do the same, where required.
Place orders for raw and cooked foods, beverages and other consumables in conjunction with the Senior Chef Team to ensure you have the products necessary to fulfil the daily production requirements within your


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