Managing People
and
Systems
Assignment 1
Paul Byrne 123456
Paragon Residential School for Boys
Paragon residential school for Boys is a private school based in Cranleigh in Surrey. It is a school for Boys aged between 13 and 18. It is a private school and the annual fees are £40,000 per year. It can accommodate around 300 boys at any one time. The school is owned by Paul Byrne and David Babarinde who have a number of private schools across the UK. The school has been in operation for over ten years and is a very successful school with an international reputation and occupancy levels are around 95%
The school has a Head Teacher, a Deputy Head, 12 teachers teaching a range of subjects, Two pastoral support workers, a caretaker, 4 household cleaning staff, 3 chefs and 3 kitchen porters, 3 admin staff and a minibus driver (part time)
A vacancy has occurred at the school for a Head Chef at the school. A job analysis has been undertaken and it was agreed that a post needed to be filled to provide this service
Paragon Residential School for Boys
Job Description
Head Chef
Job Title: Head Chef
Hours: 40 hours per week (Shift work over 7 days)
Accountable to: Head Teacher
Responsible to: Deputy Head Teacher
Salary: Circa £35,000 depending on experience + unsocial hours allowance
Job Summary:
The Postholder will be responsible for all aspects of kitchen management including the management of other staff providing and supporting catering services. You will also be responsible for management of a budget and the development of all recipes and the ordering of all catering supplies for the department within the allocated budget. The kitchen will provide 3 meals per day, 7 days a week to 300 boys and up to 20 staff and visitors following the nutritional guidance for children in education. Note the postholder will be subject to Disclosure and Barring Service (DBS) check
Main Duties:
Overall responsibility for the kitchen’s daily operations. This will include cooking meals for the students and staff as part of chef team
Liaising with the relevant companies for food orders.
Creating new dishes and menus. There is an expectation that there will be a two week menu cycle to provide both variety and consistency
Interviewing and hiring new staff as required in partnership with the deputy Head
Management of other chefs and catering staff
Monitoring and controlling stock levels.
Ensuring correct stock rotation procedures are followed.
Implementation of health and safety procedures in the kitchen. Th9is will include monitoring of any students with food allergies and ensuring that systems are in place to ensure compliance
Estimating costs and ensuring all purchases come within budget.
Take care of the kitchen’s accounts and creating a work roster.
Reporting any concerns about the students behaviour or any other concerns to the Deputy Head teacher
To attend weekly school senior management meetings during term time
Determine how food should be presented, and create decorative food displays.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Demonstrate new cooking techniques and equipment to staff and provide regular training to other members of the team
To investigate and responds to any complaints from students and/or their families about any aspect of the catering service
To conduct an annual satisfaction survey of all students and produce a report based on the findings with recommendations for the school board
To undertake any other duties commensurate with the role
Paragon Residential School for Boys
Person specification
|
Criteria |
Essential |
Desirable |
| Qualifications
|
Professional cooking/food preparation qualification (City & Guilds 706/1 or 706/2, NVQ Level 3 in Catering) or equivalent Basic Food Hygiene Certificate |
Degree in hospitality or a related degree area Intermediate or Advanced Food Hygiene Certificate First aid trained |
| Skills/competencies
|
Experience of leading a team of chefs in a busy, demanding, commercially focussed kitchen environment Strong organisational skills Understanding of H&S legislation and requirements of the department Good computer skills (Outlook, Word, Excel) |
Risk assessment experience Ability to demonstrate skills in working with young people Menu planning skills Ability to negotiate with suppliers |
| Knowledge
|
Knowledge of Health and Safety legislation Knowledge of guidance around healthy eating in schools and required nutritional requirements |
|
| Previous experience
|
3 years experience as a chef in a commercial kitchen
|
5 years experience as a chef in a commercial environment Previous experience on managing staff Previous budget management experience Previous experience in training staff |
| Special attributes
(for example, a track record of writing financial reports for a company board) |
High allergen awareness
|
Previous experience of working with children or working is a school environment |
| Personal qualities
(for example, self-motivation)
|
Organised and efficient Demonstrate a strong customer focussed approach to all Ability to remain calm under pressure Effective leadership and people management skills Able to work flexibly Good sense of humour |
Previous DBS check |
Paragon Residential School for Boys
Job Advert
Head Chef
We are a prestigious boarding school in Cranleigh in Surrey looking to recruit a Head Chef to work Monday to Sunday shiftwork to take the catering provision to the next level.
We are offering a very attractive salary of £35,000 + unsocial allowance to work 42 weeks of the year!
The role of the Head Chef is to ensure fantastic tasty food and exceptional service is provided for our 300 pupils and staff every day.
You will be working alongside other experienced chefs in a fantastic new kitchen with top of the range equipment, serving fresh, imaginative, seasonal food. You will have the opportunity to be creative with the menus for all meals and run events for students throughout the year. We currently cater for a few weddings, but this is an area that we are looking to grow.
As well as having very high standards of personal presentation and excellent communication and man management skills, you must have a real passion for food, be up to date with current food trends and possess bags of enthusiasm.
Applicants must have a minimum of 3 years experience in a commercial kitchen and have a professional cooking qualification. Previous experience of kitchen management and people management is desirable but not essential. However the successful applicant will be able to demonstrate leadership skills and the ability to manage a team
Note: this post will require completion of a DBS check
To apply please send a copy of your CV and a covering letter to ……………
The closing date for applications is the 31st of March 2019