Key Purpose
The Chef Manager is responsible for the organisation, control, and delivery of all catering operations, ensuring high-quality food production, excellent client service, and compliance with financial, health, and safety standards. The role combines hands-on culinary skills with team leadership and business management to drive growth and profitability.
Responsibilities
* Plan, prepare, and oversee the production of meals in line with company standards, client expectations, and budgetary requirements.
* Develop menus that reflect current food trends while maintaining cost control.
* Ensure all food safety, health, safety, environment, and quality (HSEQ) standards are adhered to.
* Manage supplier relationships, ordering, and stock control to minimise waste.
* Build and maintain strong client relationships, promoting new initiatives and ensuring satisfaction.
* Lead, motivate, and develop the catering team through recruitment, training, appraisals, and performance management.
* Oversee payroll, working hours, personnel files, and training records.
* Ensure accurate completion of company bookwork, returns, and budget reports.
* Drive compliance with marketing and promotional activities on site.
* Respond flexibly to equipment or operational issues to maintain uninterrupted service.
Experience & Qualifications
* Proven experience in a similar role (2–5 years in hospitality/contract catering).
* Level 3 Food Safety qualification (essential).
* Knowledge of HSEQ regulations and compliance.
* Demonstrable experience of menu planning, food ordering, and managing budgets.
* Experience leading and motivating a catering team.
Personal Attributes
* Professional, clean, and well-presented.
* Engaging, approachable, and customer-focused.
* Strong organisational and communication skills.
* Ability to work under pressure and adapt quickly to changing demands.
* A proactive leader who can inspire, coach, and develop their team.
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