What we are offering:
* An opportunity to work in a unique and stunning environment.
* 33 days (inclusive of 8 bank holidays) holiday per annum.
* An employee contribution pension.
* A life assurance scheme.
* Various internal and external training to ensure we remain industry leading.
Absolute Taste are looking for a talented Head Chef to join their team.
Absolute Taste is a leading caterer and event design company. We are the food people who believe in serving beautiful food to all their guests. It could be for 200,000 guests at a week-long championship, 50,000 fans in a stadium, 4,000 colleagues in a workplace, 250 VIPs at an F1 racetrack or a totally bespoke menu for a private party (or private jet).
As a diverse business, we work across a number of events both domestic and internationally. Previous greenfield events have included; The Ryder Cup, The British GP at Silverstone, The British Masters, Fever-Tree Queen's Championships and Wimbledon, along with many more. We also are the incumbent caterers and event planners for Anyhoe Park, Dorney Court and The Tythe Barn.
If you're looking for your next exciting challenge and passionate about consistently producing high quality food and forging a career as a career chef, then this is the role for you.
As Head Chef, you will:
* To ensure the delivery of the Absolute Taste expectations in food quality. Always ensuring we deliver on our promise to keep food at
the heart of everything we do.
* Manage our team of exceptional Chefs, both full time and casual.
* Liaise with suppliers - Manage all food procurement, stock inwards, stock management and minimise wastage.
* Assess, negotiate and work with suppliers, to ensure Absolute Taste receives the best quality produce and the best market price, ad
hearing to budgets and due diligence
* Manage Absolute Taste kitchen production ensuring quality and consistency every time, in line with the company guidelines.
* Manage and exercise company Food Safety and Health and Safety policies.
* Manage staffing rotas, hours, holidays, lieu days and cover using the Fourth hospitality system.
* To control and minimise all kitchen associated costs without detriment to the business or service.
* Ensure the kitchen operates efficiently and budgets are managed successfully.
* To hold regular team meetings and briefing to ensure good team communication and cascade of information.
INDBOH