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Job Description for a Chef provides a free database of job descriptions.  Whether you are writing a job description, need to better understand a job, or are thinking abut your career, is for you

Job Summary

Main responsibilities-Job Description for a Chef

Knowledge, Skills and Abilities-Job Description for a Chef

Job Description for a Chef

Menu planning and meal provision:

 prepare, in advance of the start of each term, a well-planned, fully costed, nutritional and healthy 3-weekly rotational menu for the coming term for breakfast, lunch and dinner.


 create and implement new items for the menu.

 find and use seasonal produce, adapting to new customer trends.

 ensure compliance with dietary and religious requirements required for a diverse pool

 create and communicate standard recipes for all chefs to use.


 consistently maintain awareness of budgets when planning menus, providing costings of menus and using regional specialities and best vendors.

 use a high level of cooking skills in the production of food dishes using modern food technology and methods.

 ensure the provision of meals for pupils each day of the week – breakfast , lunch and dinner


to be a key part of the senior management team of the Catering department, having the passion and drive to expand our busy hospitality and events business whilst also taking overall responsibility for the ordering, preparing and serving of all meals – including day-to-day high volume and high quality school meal production (core business) to an exceptional standard and within budget.

 provide guidance to catering staff on service and portion control, ensuring that all food is safe and served at an appropriate temperature.

 act as a leader and exemplar to all Chefs and kitchen staff in terms of preparing, presenting and serving all varieties of meals; be ‘hands-on’ in being involved in food production.

 be able to demonstrate and train staff on all high-level Chef and meal production skills, including knife skills.

 participate in reviews of menus and service, including with school pupil representatives.

 provide meals that take into account the diversity of nationalities and beliefs, and special dietary requirements such as vegetarian meals. Ensure the correct labelling of certain foods such as those containing nuts.

 produce menus and meals with a bias towards healthy eating, using fresh ingredients.



 liaise with the Functions Manager regarding menus and catering of external and internal functions.

 create and deliver tailor made and exciting menus in line with customer requirements.

 prepare menus for wedding receptions, christenings, for up to 180 guests and also annual celebrations for up 1200 guests.

 prepare dinners and canapé events for anything from 40 to 180 attendees.

 show a real passion for modern trends and fresh foods, liaising with local suppliers


 lead and inspire our progressive team of Chefs.

 take full responsibility of the kitchen staff for both day-to-day operations and functions/events, directing the work of Catering Assistants and Chefs as required.

Education/Qualification Requirements: -


 To have achieved a minimum City and Guilds 706 1 and 2

 Food Hygiene Certificate (at least Intermediate, ideally Advanced).

 Educated to at least secondary school level/further education; good level of basic numeracy, literacy and IT skills in order to support menu and recipe planning, stock control and staff management through effective communication.



 Trainers certificate TS1.

 First Aid certificate/qualification.


Skills/Abilities Requirements:

 Ability to work both at speed and in high volume situations, as well as maintaining quality.

 Demonstrable inspirational leadership skills in the kitchen.

 Able to work quickly and drive a shift in a concentrated, fast-paced environment.

 Great communicator at all levels.

 Scrupulous in upholding food hygiene and health and safety practices.

 Additional skills – physical abilities intrinsic to the role:

~ excellent eye-to-hand coordination and knife skills.

~ ability to stand for long periods of time and to lift heavy boxes.

~ when necessary, be able to withstand very cold environments for freezer and cooler inventory and hot environments while cooking.

~ be able to react quickly to kitchen emergencies, prevent accidents or deal with through to at least basic first aid.

Knowledge/Experience Requirements:

 knowledge and experience of fine dining and canapés.

 previous, significant experience as a Head Chef in a similar environment such as education, restaurant or hotels.

 proven track record of hospitality and function work.

 experience as a Head Chef responsible for a number of high profile events.

 A desire, drive and ambition to make a name for themselves

 with the support of management and HR, recruit, train, oversee day-to-day work and develop the team, addressing any performance issues appropriately; carry out annual staff appraisals and be a conduit for communication relating to Catering staff and the services they provide.

 plan, write, and communicate rotas to ensure adequate kitchen staffing throughout the year, obtaining the buy-in of staff to these schedules.

 check the volume and quality of meal production, and adjust rotas and kitchen flow as needed to ensure optimum efficiency and quality is maintained.

 work with the Catering management team in relation to departmental practices, including those relating to staff rotas and working time, food hygiene, health and safety, waste management and stock control, implementing common standards within the kitchen.

 have particular and overall responsibility for food hygiene and health and safety within the kitchen, setting high cleanliness rules, practices and routines to avoid accidents, food spoilage or waste.

 keep appropriate records, in conjunction and liaison with the Catering management team and HR department, in relation to all staff matters such as time-keeping and attendance of staff.

 Train staff to reach higher and better standards and develop own personal skills and training levels.


Resource management:

 monitor all food coming in, ensuring proper food quality.

 contribute to monitoring of buying to ensure best pricing and adequate stock levels and inventory.

 establish, maintain and develop relationships with key vendors to ensure effective food purchasing within budget.

 liaise with, and provide guidance to stores to ensure best practice with regards to purchasing, storing and rotating food stock.

 monitor all kitchen equipment ensuring appropriate usage and maintenance, reporting and following-up on any defects or requests for new purchases.

 keep appropriate records relating to stock and equipment.

Other responsibilities:

 to proactively seek continual improvement in all aspects of the Catering operation.

 to work in harmony with other staff within the Catering department, and other departments to ensure optimum conditions are provided for the delivery of catering services.

 Any other duties commensurate with this position and as directed by the Catering Manager