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. Benefits: · 25 days annual leave (plus bank holidays) per annum* · Contributory Pension Scheme* · Life Insurance Cover* · 24/7 telephone health & well-being support & counselling service* · 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.