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Come and join our Absolute Taste Travel Team, providing catering on a
number of high-profile contracts, focusing on rail and private jet catering. The
travel team is a 365-day operation with a variety of offerings, from bespoke
fine dining for our private jet customers and up to 12,000 dishes per day for
our rail contracts.
We are looking for a versatile, passionate and dedicated Head Chef to
lead our Travel Team, working under the Travel Executive Chef in our wonderful
state-of-the-art headquarters in Bicester, Oxfordshire.
·
25 days annual
leave (plus bank holidays) per annum*
·
Contributory
Pension Scheme*
· Paid Sick
Leave (up to 10 days) *
*T&Cs apply to all of the above
Role
Responsibilities:
* To
manage the day to day culinary requirements of the Travel teams based in
Bicester – Private jet catering, rail catering contracts – Eurostar and
Great Western Rail
* To
lead the catering teams daily, giving direction on daily tasks and holding
all team members accountable for high quality, consistent food production
* Inspiring
the chef brigade to deliver high standards in all areas, including
presentation, taste, food safety and quality of produce
* Confident
in following specs and set menus
* Great
communication and leadership skills
* To
manage all kitchen personnel and kitchen personnel issues
* To
manage and exercise company Food Safety and Health and Safety policies
* To
take a “hands-on” approach in managing, assisting with, monitoring and
overseeing all production, stock and operational kitchen related concerns
* To
control and minimise all kitchen associated costs without detriment to the
business or service
* To
work with the Head of Travel and Exec Chef in driving forwards the
Absolute Taste Travel department
* To
assist other company departments where required
SUMMARY OF KEY AREAS:
* Oversee
and manage the chef brigade and to ensure smooth operation
* To
lead the brigade in a proactive and motivational manner
* To
ensure that all food is prepared, produced and packed on time and consistently high quality
* Lead
by example in “being hands on” with food preparation and production where
necessary
* Manage
staffing rotas, hours, holidays and lieu days and cover
* Assist
in recruitment, training, development and assessment of kitchen brigade
* Manage
all food procurement, stock inwards, stock management and minimise wastage
* To
ensure that all legislative and Government guidelines are adhered to
including The Food Safety Act, Health & Safety at Work Act, COSHH and
Fire Regulations
* To
ensure that all production and associated areas are tidy, clean and
hygienic at all times, installing a “clean as you go” practise.
* To
manage and monitor daily and weekly cleaning duties
* Any
other reasonable duties as requested by management from time to time
* To be
conversant with all company codes of conduct
The
role is 40 hours per week (5 days out of 7). A mixture of early and late
shifts on a rota produced at least 1 month in advance
This list for
the Head Chef role is not exhaustive of all duties and responsibilities.
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