Chef HQ Coy 7 SCOTS

Task requirements

Responsibilities:

1. Responsible for the delivery of food services for the Battalion & Sub-Units

2. Responsible for the planning of menus and food production using fresh, chilled, ambient & operational rations

3.  Planning of Functions

4.  Demonstrate high level culinary skills using the relevant principles/methods of cookery

5.  Responsible for the calculation of the overall quantity of commodities required to meet the catering commitment

6.  Responsible for indenting for, receipting & storage of rations & demanding required non consumables

7.  Oversee the career management, professional development & welfare of any subordinates - as required

8.  Assist with the production of the Unit Catering Management Plan.

Essential competencies

Attended the chef course at ATRT Grantham or ASLTP

Competent & qualified in food safety and handling

Desirable competencies

Ideally an Army Chef.  Other branches will be accepted in lieu of an Army Chef

Selection Process

Applicants are to submit a CV and Career Profile Sheet (where possible) to the Cap Lee Stewart, RCMO 7 SCOTS for Selection and Boarding processes.

Lee.stewart431@mod.gov.uk

Additional information

The ability to balance the needs of the service against those of the individual.

Strong communications and interpersonal skills required.]