Chef Manager
| Dyddiad hysbysebu: | 06 Chwefror 2026 |
|---|---|
| Cyflog: | £28,177.50 bob blwyddyn |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 08 Mawrth 2026 |
| Lleoliad: | Newbridge, Newport |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Celtic Catering Partnership Ltd |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
Job Description:
Working Hours: Monday to Friday, between 7am to 3pm, 37.5 hours per week
Job Purpose:
The Chef Manager will oversee the day-to-day catering operations at a contracted site, ensuring high-quality food production, excellent customer service, and efficient team management. The role combines hands-on cooking with leadership and operational responsibilities.
Key Responsibilities:Food Production & Service
Plan, prepare, and deliver fresh, high-quality meals in line with client requirements and dietary needs.
Create seasonal and cost-effective menus that meet budget and nutritional guidelines.
Ensure food presentation and service are of consistently high standards.
Team Management
Lead, motivate, and manage a small catering team, ensuring high performance and morale.
Maintain a positive and safe working environment.
Client & Customer Relations
Build strong relationships with clients and customers, responding to feedback promptly.
Financial & Stock Control
Manage budgets, control costs, and ensure profitability.
Order supplies efficiently and maintain accurate stock records.
Minimise food waste and adhere to portion controls.
Compliance & Safety
Ensure full compliance with food hygiene, health & safety, and company policies.
Maintain HACCP documentation and complete all required compliance checks and training logs.
Person Specification:Essential:
Proven experience in a similar Chef Manager or Head Chef role, preferably within contract catering.
Strong cooking ability and passion for fresh food.
Good understanding of budgetary control, stock management, and costings.
Level 2 or 3 Food Safety & Hygiene certificate.
Excellent leadership, organisational, and communication skills.
Working Hours: Monday to Friday, between 7am to 3pm, 37.5 hours per week
Job Purpose:
The Chef Manager will oversee the day-to-day catering operations at a contracted site, ensuring high-quality food production, excellent customer service, and efficient team management. The role combines hands-on cooking with leadership and operational responsibilities.
Key Responsibilities:Food Production & Service
Plan, prepare, and deliver fresh, high-quality meals in line with client requirements and dietary needs.
Create seasonal and cost-effective menus that meet budget and nutritional guidelines.
Ensure food presentation and service are of consistently high standards.
Team Management
Lead, motivate, and manage a small catering team, ensuring high performance and morale.
Maintain a positive and safe working environment.
Client & Customer Relations
Build strong relationships with clients and customers, responding to feedback promptly.
Financial & Stock Control
Manage budgets, control costs, and ensure profitability.
Order supplies efficiently and maintain accurate stock records.
Minimise food waste and adhere to portion controls.
Compliance & Safety
Ensure full compliance with food hygiene, health & safety, and company policies.
Maintain HACCP documentation and complete all required compliance checks and training logs.
Person Specification:Essential:
Proven experience in a similar Chef Manager or Head Chef role, preferably within contract catering.
Strong cooking ability and passion for fresh food.
Good understanding of budgetary control, stock management, and costings.
Level 2 or 3 Food Safety & Hygiene certificate.
Excellent leadership, organisational, and communication skills.