Overview
Job Title: Head Chef/Catering Manager Department: Catering / Hospitality Services Location: Surbiton Working Hours: Monday - Friday - 7am to 3pm
Responsibilities
Culinary Leadership
* Plan, prepare, and deliver high-quality, creative, and seasonal menus to provide hot and cold catering for diverse employee needs, including vegetarian, Gulen free options.
* Oversee all food preparation and presentation to ensure quality, consistency, and portion control.
* Lead by example in the kitchen, performing all aspects of preparation, cooking and serving as well as maintaining the highest culinary and hygiene standards. Including full kitchen cover when required
* Develop new catering menu concepts, variations and themed lunches to enhance customer satisfaction and engagement
Operational & Management Duties
* Oversee day-to-day catering operations, including kitchen, front-of-house cleaning, and event delivery.
* Develop and implement operational procedures to maximise efficiency and quality.
* Ensure all catering activities are delivered on time, within budget and to specification.
* Manage procurement and supplier relationships, ensuring fresh quality ingredients and cost-effective sourcing. Including secure ordering and stock storage
Staff Leadership & Development
* Recruit, train, and manage catering and kitchen staff, ensuring high performance and adherence to standards. Including all aspects of personal and team daily management
* Conduct regular team meetings, performance reviews, and training sessions, including performance management, mentoring and coaching when needed.
* Foster a positive, productive, enjoyable and professional working environment focused on teamwork and continuous improvement.
Health, Safety & Compliance
* Ensure full compliance with food safety, hygiene, and health & safety regulations (including HACCP and allergen management that is clear and readily available).
* Maintain all required records, including temperature logs, cleaning schedules, and safety checklists.
* Liaise with environmental health officers and other regulatory bodies as required.
Financial & Administrative Responsibilities
* Manage catering budgets, including food costs, staffing, and overheads.
* Monitor and control stock levels, ordering, and wastage.
* Analyse financial performance and report on sales, costs, and profitability.
Customer Service & Relationship Management
* Build and maintain strong relationships.
* Respond promptly and professionally to feedback, complaints, and special requests.
* Ensure exceptional customer service standards are consistently delivered.
If you are interested in this position and have the relevant experience, please apply asap
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