Chef Manager - Greenacres Banstead
| Posting date: | 02 July 2025 |
|---|---|
| Salary: | £15.34 per hour |
| Hours: | Part time |
| Closing date: | 05 July 2025 |
| Location: | Banstead, Surrey |
| Remote working: | On-site only |
| Company: | VEESUPPORTSERVICES LTD |
| Job type: | Temporary |
| Job reference: |
Summary
Job Purpose and Context
Manage every aspect of the catering within the location
delivering a service to customers which supports happy
living, is of a high quality and meets their dietary needs.
To deliver a service within agreed budgets and use
resources appropriately.
To lead the catering team ensuring food safety standards
and health and safety requirements are met.
Knowledge and Understanding
People Management.
Food safety standards.
Health and safety legislation including control of
substances harmful to health
(COSHH).
Basic knowledge of dietary requirements for older people
and medical
Conditions and the impact of food types on medication.
Safe use of knives and kitchen equipment.
Experience
Proven chef management experience with a recognised
catering qualification.
Key accountabilities and decision making:
Delivering a catering service.
Performance of catering team.
Control and maintain kitchen stock, equipment, and resources
within budget.
Compliance with food hygiene and health and safety
standards.
Identify and report any signs of abuse.
Escalate concerns / issues as appropriate.
Skills
Basic computer knowledge.
Ability to organise time and prioritise activities.
Negotiation and influencing skills.
Innovative.
Ability to work in a pressured environment.
Ability to work as part of a team and individually.
Ability to produce meals based on menu’s implemented.
Qualifications
Intermediate or level 3 food hygiene certificate.
Cater craft or similar award.
Manage every aspect of the catering within the location
delivering a service to customers which supports happy
living, is of a high quality and meets their dietary needs.
To deliver a service within agreed budgets and use
resources appropriately.
To lead the catering team ensuring food safety standards
and health and safety requirements are met.
Knowledge and Understanding
People Management.
Food safety standards.
Health and safety legislation including control of
substances harmful to health
(COSHH).
Basic knowledge of dietary requirements for older people
and medical
Conditions and the impact of food types on medication.
Safe use of knives and kitchen equipment.
Experience
Proven chef management experience with a recognised
catering qualification.
Key accountabilities and decision making:
Delivering a catering service.
Performance of catering team.
Control and maintain kitchen stock, equipment, and resources
within budget.
Compliance with food hygiene and health and safety
standards.
Identify and report any signs of abuse.
Escalate concerns / issues as appropriate.
Skills
Basic computer knowledge.
Ability to organise time and prioritise activities.
Negotiation and influencing skills.
Innovative.
Ability to work in a pressured environment.
Ability to work as part of a team and individually.
Ability to produce meals based on menu’s implemented.
Qualifications
Intermediate or level 3 food hygiene certificate.
Cater craft or similar award.