An excellent opportunity has arisen for a passionate individual to join us in the capacity of Chef Manager. The purpose of this role is to manage the daily kitchen activities to provide an excellent level of service and standard within the Staff Restaurant. This role has the responsibility for menu planning and implementation and continuous improvement of the food offering based on customer feedback and performance data.
Responsibilities include:
* Overseeing all aspects of food service within the Staff Restaurant as well as leading, mentoring and motivating the team. Responsible for the development and training of new staff members and temporary workers.
* Preparing, cooking and presenting high quality breakfast and lunch dishes and utilising ingredients to minimise wastage whilst actively introducing variation, new recipes and improved menu options on a regular basis.
* Development of recipes and ideas, including seasonal and themed events in accordance with the company wellbeing strategy including regular food events, tasting sessions and innovation activities to improve employee experience.
* Taking customer orders, serving meals and snacks and operating the till when required
* Ensuring the food preparation, storage and serving areas are clean and hygienic in line with industry requirements and completion of the relevant HACCP cleaning record documentation; signing off records and carrying out audits as and when required
* Management of daily stock orders and replenishment of items within budget guidelines including active cost control, waste reduction and monitoring of supplier performance.
* Greeting and liaising with food service contractors as and when required; carrying out routine checks such as but not limited to quality and temperature checks and storing in the appropriate location
* Maintaining an awareness of waste control and where required, disposing of waste in the appropriate locations in line with company recycling standards.
* Obtaining customer feedback and monitoring level of service provided to in order to continually improve. Handling customer complaints effectively and professionally as and when required
Our perfect Chef would have:
* Proven experience of working in catering management role with a responsibility for supervising others and driving continuous improvement in food quality and service
* Trained and experienced in the principles of Basic Food Hygiene and recognised catering regulations. Has working knowledge of allergen labelling requirements.
* Effective planning of menus and utilisation of produce whilst adhering to tight margins and budgets with experience in menu development and improvement initiatives
* A strong awareness of and full commitment to the adherence of health and safety
* Excellent communication skills; both written and verbal
* Basic computer literacy with experience of MS Word, Excel and Outlook and ability to work with digital catering or POS systems and basic reporting tools
Qualifications
Basic Food Hygiene Level 2 (essential).
NVQ L2 in Hospitality or Catering (desirable)