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Overview
:
To support a high standard dining experience in a fast-paced environment, you will provide appetising, nutritious meals and excellent customer service, ensuring catering provision consistently meets our clients standards and safety procedures.
Responsibilities:
1. Oversee food storage, preparation, cooking, and serving procedures, ensuring adherence to labelling, temperature checks, allergy management, and effective implementation of the HACCP system.
2. Champion and maintain high standards of cleanliness and hygiene in the kitchen, while monitoring due diligence records and providing guidance on corrective actions.
3. Train Chefs and Assistant Chefs in food safety procedures and the HACCP plan, providing ongoing supervision and coaching, and conducting risk assessments to address hazards.
4. Ensure adherence to recipe specifications from the Nutritics system, maintain a safe working environment, and communicate effectively with Front of House colleagues.
5. Utilise the Management System to track and record training completion and monitor workplace performance, providing colleagues with regular 1:1 feedback and using coaching and mentoring to assist and encourage development and career progression.
6. Manage colleague scheduling within the kitchen, ensuring alignment with contracted hours, customer needs, and business requirements.
7. Apply effective communication techniques and delegation skills to manage teams in high-risk and pressurised environments, fostering a strong team ethos through
8. leadership and team-building activities.
9. Maintain precise food ordering to match volume requirements and minimise excess waste.
10. Implement effective stock rotation practices.
11. Record all kitchen and servery waste using the Sharepoint system, leveraging data for informed production planning.
12. Communicate production plans to the chef team, promptly informing the Catering Manager and General Manager of any significant budget variances and adhering to
13. approved supply chain protocols.
Qualifications:
14. City & Guilds 7061/2 or NVQ equivalent, or relevant industry experience.
15. Experience in managing complex dietary needs.
16. Experience in catering for large numbers.
17. Experience of working with strict procedures, paperwork & admin systems.
18. Level 3 food safety and Allergen Management.
19. Management Qualification e.g. ILM l3 Award/ILM NVQ Level 3 Management.
20. Completed the PGL Leadership and Management Programme (If internal).
21. GCSE Grade A-C English, Maths or Functional Skills L2, resulting in a proficient level of spoken and written English.
22. Enhanced DBS check.
23. Full UK Drivers licence.
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