Head Chef
| Posting date: | 03 September 2024 |
|---|---|
| Hours: | Full time |
| Closing date: | 03 October 2024 |
| Location: | SK17 9JN |
| Company: | Mitie |
| Job type: | Permanent |
| Job reference: | 60273 |
Summary
Head ChefJob purpose
To lead, prepare, produce and deliver the catering services to staff, guests and visitors for breakfast, lunch & hospitality bookings and lead cleaning standards of the building ensuring the highest standards are achieved and maintained.
Responsibilities
-Prepare and cook dishes according to a planned menu using standardised recipes, while maintaining a clean and safe environment.
-To ensure the highest standards of cleanliness in all restaurants/kitchens/building and designated areas in line with legislation & contractual requirements and maintain the current 5* EHO rating
-To ensure the efficient use of resources and that effective stock storage and control is maintained. This includes reporting mechanical defects and need for repair.
-To maintain strict portion/waste control in line with prescribed targets and record all wastage
-Plan special menus & monthly theme days.
-Introduce new lines/initiatives to the catering and cleaning operations.
-Review & revise hospitality menus annually in line with customer requirements
-Supervise kitchen and cleaning staff in line with Mitie values
-To take responsibility for ensuring the highest standards of food presentation are achieved and maintained at all times.
-To assist with the preparation, production and delivery of Hospitality as required.
-To complete accurate daily records of operational, wastage, food safety and due diligence accountability as required by the Restaurant Service operations and current legislation.
-To undertake weekly stock taking, performance reporting.
-To assist in monthly catering / cleaning audits.
-To be responsible for ordering all stock of foods, non-foods and liaising with suppliers and staff on requirements.
-To receive deliveries and store as required in line with standard operating procedures.
-To participate in any training required to undertake the duties of the post.
-To accept responsibility for service provision in absence of line management.
-To respond to complaints and other service issues in a timely and professional manner to maintain the highest standard of personal hygiene in line with Mitie's Hygiene Code of Practise.
-To comply with the Company's Health and Safety strategy, policy and procedure and to ensure a safe and healthy environment for employees, visitors and contractors.
-To undertake any other duties, consistent with the responsibilities of the post as directed by management.
-Ensure personal appearance including provided uniform and footwear, are of the highest possible standard at all times,
-Ensure absenteeism and overtime is controlled and minimised in accordance with Mitie processes.
-Supervise the activities of the cleaning and catering team to meet deadlines and quality standards taking account of impact outside of the area of responsibility.
-Make decisions within parameters set by manager, using job / specialist experience.
-Control expenditure and maximise income to achieve or exceed budgeted financial performance
-Carry out appraisals of direct reports and ensure their potential is developed.
-
This Job Description is not exhaustive and other duties and responsibilities of a similar level and nature may be required from time to time.
Knowledge skills & experience
Essential
-Appropriate vocational qualifications.
-Previous experience working in a Catering and cleaning operation for a large organisation.
-Experience of team building and team development
-Ability to meet deadlines is essential
-Ability to work unsupervised.
-Good IT skills including MS office (word,excel,powerpoint)
-Problem solver.
-Ability to work within budget restraints, forecasting and reporting on expenditure.
-Level 3 food hygiene qualification
-Level 2 HACCP
Desirable
-IOSH managing safely or equivalent
-A good knowledge of health & safety, risk assessments & procedures
-Excellent written and verbal communication skills.
-COSHH
-Driving license
Person
-Passionate about delivering quality services.
-Calm manner, capable of working under pressure.
-Flexible approach to work.
-Good health as some heavy lifting may be involved.
-Good standard of personal hygiene.
Day to day
-Daily overview of catering output, including service times and hospitality.
-Processing &goods receipting of stock
-Monthly kitchen audits and stock takes
-Weekly cleaning audits
-Processing orders
-Regular toolbox talks with cleaning and catering team.
Additional information for internal applicants
Please ensure that you discuss your application with your current line manager before formally applying.Please note that internal job moves are subject to the standard terms for the post being advertised. Enhanced terms cannot be honoured.
You must have experience of daily interaction with client, leadership team, operational management & catering operatives. Ability to communicate professionally and effectively, both verbally and in writing, within all levels of the business and to external parties. You need to be creative and innovative with the vision to capitalise on sales opportunities.
The ideal candidate would have 3 years' experience as a Chef Manager in a similar environment and HACCP experience. You must have relevant qualifications and certifications such as Level 3 Food Safety certification, Minimum Level 3 food safety, 7061/2 or equivalent NVQ/SVQ preferred with training undertaken in Food Safety, Health & Safety, COSHH regulations.
To lead, prepare, produce and deliver the catering services to staff, guests and visitors for breakfast, lunch & hospitality bookings and lead cleaning standards of the building ensuring the highest standards are achieved and maintained.
Responsibilities
-Prepare and cook dishes according to a planned menu using standardised recipes, while maintaining a clean and safe environment.
-To ensure the highest standards of cleanliness in all restaurants/kitchens/building and designated areas in line with legislation & contractual requirements and maintain the current 5* EHO rating
-To ensure the efficient use of resources and that effective stock storage and control is maintained. This includes reporting mechanical defects and need for repair.
-To maintain strict portion/waste control in line with prescribed targets and record all wastage
-Plan special menus & monthly theme days.
-Introduce new lines/initiatives to the catering and cleaning operations.
-Review & revise hospitality menus annually in line with customer requirements
-Supervise kitchen and cleaning staff in line with Mitie values
-To take responsibility for ensuring the highest standards of food presentation are achieved and maintained at all times.
-To assist with the preparation, production and delivery of Hospitality as required.
-To complete accurate daily records of operational, wastage, food safety and due diligence accountability as required by the Restaurant Service operations and current legislation.
-To undertake weekly stock taking, performance reporting.
-To assist in monthly catering / cleaning audits.
-To be responsible for ordering all stock of foods, non-foods and liaising with suppliers and staff on requirements.
-To receive deliveries and store as required in line with standard operating procedures.
-To participate in any training required to undertake the duties of the post.
-To accept responsibility for service provision in absence of line management.
-To respond to complaints and other service issues in a timely and professional manner to maintain the highest standard of personal hygiene in line with Mitie's Hygiene Code of Practise.
-To comply with the Company's Health and Safety strategy, policy and procedure and to ensure a safe and healthy environment for employees, visitors and contractors.
-To undertake any other duties, consistent with the responsibilities of the post as directed by management.
-Ensure personal appearance including provided uniform and footwear, are of the highest possible standard at all times,
-Ensure absenteeism and overtime is controlled and minimised in accordance with Mitie processes.
-Supervise the activities of the cleaning and catering team to meet deadlines and quality standards taking account of impact outside of the area of responsibility.
-Make decisions within parameters set by manager, using job / specialist experience.
-Control expenditure and maximise income to achieve or exceed budgeted financial performance
-Carry out appraisals of direct reports and ensure their potential is developed.
-
This Job Description is not exhaustive and other duties and responsibilities of a similar level and nature may be required from time to time.
Knowledge skills & experience
Essential
-Appropriate vocational qualifications.
-Previous experience working in a Catering and cleaning operation for a large organisation.
-Experience of team building and team development
-Ability to meet deadlines is essential
-Ability to work unsupervised.
-Good IT skills including MS office (word,excel,powerpoint)
-Problem solver.
-Ability to work within budget restraints, forecasting and reporting on expenditure.
-Level 3 food hygiene qualification
-Level 2 HACCP
Desirable
-IOSH managing safely or equivalent
-A good knowledge of health & safety, risk assessments & procedures
-Excellent written and verbal communication skills.
-COSHH
-Driving license
Person
-Passionate about delivering quality services.
-Calm manner, capable of working under pressure.
-Flexible approach to work.
-Good health as some heavy lifting may be involved.
-Good standard of personal hygiene.
Day to day
-Daily overview of catering output, including service times and hospitality.
-Processing &goods receipting of stock
-Monthly kitchen audits and stock takes
-Weekly cleaning audits
-Processing orders
-Regular toolbox talks with cleaning and catering team.
Additional information for internal applicants
Please ensure that you discuss your application with your current line manager before formally applying.Please note that internal job moves are subject to the standard terms for the post being advertised. Enhanced terms cannot be honoured.
You must have experience of daily interaction with client, leadership team, operational management & catering operatives. Ability to communicate professionally and effectively, both verbally and in writing, within all levels of the business and to external parties. You need to be creative and innovative with the vision to capitalise on sales opportunities.
The ideal candidate would have 3 years' experience as a Chef Manager in a similar environment and HACCP experience. You must have relevant qualifications and certifications such as Level 3 Food Safety certification, Minimum Level 3 food safety, 7061/2 or equivalent NVQ/SVQ preferred with training undertaken in Food Safety, Health & Safety, COSHH regulations.