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Performance expectations include efficient service, correct labelling and storage, professional cleanliness, safe COSHH chemical use, and collaborative teamwork. Required qualifications include professional cookery training, Level 2 Food Hygiene, and similar professional kitchen experience, with desirable add-ons.",{"@graph":14,"@context":72},[15,34,55],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/resumes/","Resumes",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/section-chef-job-description-and-person-specification/263405/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/section-chef-job-description-and-person-specification/263405.png","ImageObject",442,249,{"name":42,"@type":43},"Grenda","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-09","2026-09-14",true,{"@type":52,"interactionType":53,"userInteractionCount":22},"InteractionCounter",{"@type":54},"ViewAction",{"@type":56,"mainEntity":57},"FAQPage",[58,64,68],{"name":59,"@type":60,"acceptedAnswer":61},"What is the main purpose of the Section Chef role?","Question",{"text":62,"@type":63},"To prepare, cook, and present food to a consistently high standard for students, Fellows, staff, and guests, while supporting smooth day-to-day kitchen operations with food safety, quality, and service standards.","Answer",{"name":65,"@type":60,"acceptedAnswer":66},"Which food safety and compliance responsibilities are required?",{"text":67,"@type":63},"Follow all food safety procedures including HACCP, complete monitoring records (e.g., temperature checks), handle and store food in line with allergen policies, and ensure accurate labelling while avoiding cross-contamination.",{"name":69,"@type":60,"acceptedAnswer":70},"What qualifications and experience are essential?",{"text":71,"@type":63},"A professional cookery qualification (e.g., City & Guilds or equivalent), Level 2 Food Hygiene Certificate (or willingness to obtain), and previous experience in a similar role within a professional kitchen.","https://schema.org",{"og:url":32,"og:type":74,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":76,"canonical":32},"index,follow",{"doc_id":78,"site_id":7},263405,1791570749,{"code":4,"msg":81,"data":82},"success",[83,88,92,97,102,107,112,117,122],{"id":84,"doc_module":22,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},11,"Presentations",90,"presentations",{"id":89,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":90,"slug":91},12,80,"resumes",{"id":93,"doc_module":22,"doc_module_name":25,"category_name":94,"show_sort_weight":95,"slug":96},14,"Invoices",70,"invoices",{"id":98,"doc_module":22,"doc_module_name":25,"category_name":99,"show_sort_weight":100,"slug":101},15,"Posters",60,"posters",{"id":103,"doc_module":22,"doc_module_name":25,"category_name":104,"show_sort_weight":105,"slug":106},16,"Social Media",50,"social-media",{"id":108,"doc_module":22,"doc_module_name":25,"category_name":109,"show_sort_weight":110,"slug":111},17,"Forms",40,"forms",{"id":113,"doc_module":22,"doc_module_name":25,"category_name":114,"show_sort_weight":115,"slug":116},18,"Letters",30,"letters",{"id":118,"doc_module":22,"doc_module_name":25,"category_name":119,"show_sort_weight":120,"slug":121},21,"Paper Templates",5,"papers-templates",{"id":123,"doc_module":22,"doc_module_name":25,"category_name":124,"show_sort_weight":4,"slug":125},158,"General","general-158",{"code":4,"msg":81,"data":127},{"doc_id":78,"user_id":128,"nickname":42,"user_avatar":129,"doc_module":22,"category_id":89,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":120,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":30,"language":135,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":12,"update_tm":139,"read_time":22},7971474921005,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Job Description  \n\n| Job Title: Section Chef | Post holder: |  |\n| --- | --- | --- |\n| Reporting To: Head Chef\u003Cbr>|  |  |\n| \u003Cbr>|  |  |\n|  |  |  |\n| Main Purpose of Role / Overview\u003Cbr>To prepare, cook, and present food to a consistently high standard for students, Fellows, staff, and guests ofthe College. The role supports the smooth day-to-day running of the kitchen, ensuring food safety, quality, and service standards are maintained at all times. |  |  |\n| Main Responsibilities & Duties:\u003Cbr>• Prepare and cook food for the servery, formal dinners, conferences, and events, ensuring consistent quality and presentation.\u003Cbr>• Take responsibility for a designated section of the kitchen, ensuring it is organised, clean, and running efficiently during service.\u003Cbr>• Follow all food safety procedures, including HACCP, and complete required monitoring records (e.g. temperature checks) .\u003Cbr>• Handle, prepare, and store food in line with allergen policies, ensuring accurate labelling and avoiding cross-contamination.\u003Cbr>• Ensure all stock is stored safely and correctly, using proper stock rotation (FIFO) and checking deliveries against orders.\u003Cbr>• Minimise waste by managing stock effectively and making appropriate use of surplus ingredients. |  | Standards of Performance / Expected Outcomes\u003Cbr>• Food is consistently prepared and presented to a high standard across all services.\u003Cbr>• Ensure the kitchen runs smoothly\u003Cbr>• Safe working practices are followed at all times, with no breaches of health and safety procedures.\u003Cbr>• Food safety and hygiene standards are fully met, with all records completed accurately and on time.\u003Cbr>• All food is correctly labelled and stored in line with food safety and allergen requirements.\u003Cbr>• Stock is well managed, with minimal waste and no out-ofdate ingredients in use. |\n\n\n| • Maintain high standards of cleanliness and hygiene in all areas of the kitchen.\u003Cbr>• Use cleaning chemicals and equipment safely in line with COSHH regulations.\u003Cbr>• Work closely with colleagues to ensure smooth kitchen operations and good communication during service.\u003Cbr>• Contribute ideas for menu development and new dishes where appropriate.\u003Cbr>• Support the training and development of junior kitchen staff when required.\u003Cbr>• Work flexibly to support the needs of the business, including evenings, weekends, and special events.\u003Cbr>This is not an exhaustive list of duties. The post-holder may be required to carry out other reasonable tasks in line with the needs of the College. All staff are expected to work collaboratively and contribute to a positive working environment. | • A clean and professional appearance is maintained, including correct uniform and personal hygiene at all times.\u003Cbr>• No accidents occur when cleaning with chemicals.\u003Cbr>• The kitchen operates efficiently during service, with strong teamwork and communication.\u003Cbr>• Positive contributions are made to menu development and overall food offer.\u003Cbr>• Ensure high standards are met and support their continued development. |\n| --- | --- |\n| Scope/size of role (budgets, people, etc): |  |\n| Significant internal/external relationships: Front of House, staff, Fellows, students, conference users, suppliers |  |\n\nPerson Specification  \n\n| Criteria | Essential | Desirable |\n| --- | --- | --- |\n| Qualifications, Experience & Background | • Professional cookery qualification (e.g. City & Guilds 706/1 or 706/2, NVQ Level 3 in Catering, or equivalent)\u003Cbr>• Level 2 Food Hygiene Certificate (or willingness to obtain)\u003Cbr>• Previous experience in a similar role within a professional kitchen | • Experience working in a college, education, or contract catering environment\u003Cbr>• First Aid qualification |\n| Knowledge & Technical Skills | • Good organisational skills and ability to prioritise workload\u003Cbr>• Working knowledge of health & safety legislation relevant to a kitchen environment\u003Cbr>• Good understanding of food allergens and intolerances | • Knowledge of a range of cuisinesand coo","cbCaimPhJ3MfWBbd","https://ap.wps.com/l/cbCaimPhJ3MfWBbd","pdf",305322,"English","# Job Description\n## Main Purpose of Role / Overview\n## Main Responsibilities & Duties\n## Standards of Performance / Expected Outcomes\n## Scope/size of role\n## Significant internal/external relationships\n# Person Specification\n## Qualifications, Experience & Background\n## Knowledge & Technical Skills\n## Personal Attributes\n## Team & Working Style\n## Other Requirements","[{\"question\":\"What is the main purpose of the Section Chef role?\",\"answer\":\"To prepare, cook, and present food to a consistently high standard for students, Fellows, staff, and guests, while supporting smooth day-to-day kitchen operations with food safety, quality, and service standards.\"},{\"question\":\"Which food safety and compliance responsibilities are required?\",\"answer\":\"Follow all food safety procedures including HACCP, complete monitoring records (e.g., temperature checks), handle and store food in line with allergen policies, and ensure accurate labelling while avoiding cross-contamination.\"},{\"question\":\"What qualifications and experience are essential?\",\"answer\":\"A professional cookery qualification (e.g., City \\u0026 Guilds or equivalent), Level 2 Food Hygiene Certificate (or willingness to obtain), and previous experience in a similar role within a professional kitchen.\"}]","Section Chef Job Description and Person Specification | PDF",1789370695]