Trainee chef (weekend)

Weigh products for recipes, control stock using F.I.F.O methodology, and cook finished products following supplied recipes. Clean pots between products, liaise with High Care Op during species changes, and taste test every cooked item before release. Ensure accurate yields, maintain consistency against specifications, and complete all paperwork fully and legibly. Inform area supervisors of potential quality issues and check with supervisors if unsure about task standards. Work 36 hours per week from Friday to Sunday at Grade 4 (£14.78/hr) with progression to Grade 5 upon successful training completion.