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Head Chef
Monday - Friday
40 hours per week
£40,000 PA Plus Sodexo Benefits
Free parking on site
Job Introduction
As a Head Chef at Sodexo, based at Somerset BA20 2YB, you are a key part of a team delivering exceptional dining experiences. Your responsibilities include preparing and cooking high-quality meals while ensuring food safety and hygiene standards are met. Your skills will contribute to a smooth and efficient kitchen operation in a dynamic environment.
Join Sodexo and be part of something greater. You belong in a team where you can act with purpose and thrive in your own way.
Purpose of the Job
* Prepare, cook, and serve food to the highest standards as per company quality procedures and Mess requirements.
* Manage and motivate colleagues, assisting in their development as directed by the catering manager.
Context and Main Issues
* Maintain presentation and hygiene standards required by Sodexo Corporate services and the client.
* Control all food stocks, adhering to correct ordering and delivery procedures, undertaking regular stock checks, and maintaining stock levels as directed.
* Follow HACCP principles at all times, including monitoring and recording delivery, freezer, and fridge temperatures, complying with legal requirements of the Food Safety Act 1990.
* Comply with HSWA, Food Safety, and COSHH regulations.
* Implement and monitor all aspects of the Quality Control System within your responsibility in conjunction with the catering manager.
* Ensure areas of responsibility operate in compliance with Safeguard, DMS, and EHO inspections.
* Adhere to full allergen control at all times.
Main Assignments
* Have comprehensive knowledge of all areas covered in your duties.
* Plan, prepare, cook, serve food, and control wastage within budgets to meet client standards and requirements.
* Manage and supervise the team, creating work rosters in conjunction with the catering manager, considering feeding levels and functions.
* Ensure proper use of equipment, undertake necessary training, and identify deficiencies quarterly, communicating needs to the catering manager.
* Plan and cost menus (daily and for functions) to meet customer requirements, liaising with the catering manager.
* Motivate, train, and develop colleagues individually and as a team.
Person Specification
* Possess one of the following qualifications or equivalent: BSc (Catering), MHCIM, HND, City and Guilds 706/1 and 2, NVQ Level 2 and 3, and an intermediate food safety certificate.
* Experience in a similar role within the service industry at a comparable level.
* IOSH and CIEH qualifications or equivalent.
* Proven leadership, management, and team development skills.
* Experience working in a military environment is desirable.
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