Advert Text
Overall Purpose of the Job
The successful candidate will be responsible for co-ordinating the day to day operation on the ground,
co-ordinating the maintenance, caretaking, cleaning and catering departments
Main Duties and Responsibilities
- To manage the supervision and control of all food and beverage from the Kitchen, overall
responsibility to provide high quality food in all areas whilst taking control of GP% and Costings.
- To ensure that the service of all meals is to the standard laid down by the Company and meets
the Client’s specification
- To obtain supplies and purchases from Company appointed suppliers or site specific
- To ensure that the control of raw materials and portions are to the Company’s standards as
applicable
- To ensure all food is prepared using fresh and local produce whilst maintaining a high standard of
quality and presentation
- To ensure that methods of food preparation, production and presentation comply with standards
and Client specification
- To complete and maintain all legislative paper work as required by law including the Apleona
Kitchen Diary
- To maintain the Company standard of hygiene and safety and take any action as is necessary
- To develop and update cleaning schedules as and when necessary
- To take all necessary steps to ensure the security of the kitchen, stores, and monies and any
other area
- To ensure that all areas under the Chef’s control are left clean and tidy at all times and that all
equipment is switched off at the end of each shift
- To maintain satisfactory relationships at all appropriate levels of the Client organisation
- To attend to all customer complaints and compliments within the guidelines and timeframes as
laid down by the contract and Account Director
- To ensure admin procedures are handled in conjunction with Line Manager
- To conduct regular security checks
- To ensure that all deliveries are received and recorded as per company requirements
- To ensure all new staff are inducted into the Canteen and kitchen procedures
- To maintain tight stock control on all produce through bookwork, wastage, weekly stock takes to
deliver a comprehensive business model
- Design and roll out a recipe data base for your core items and menus
- Review and update the current hospitality menus and offer
- Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
- To attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft,
lost property, damage, unfit food or other irregularities
- To attend meetings, conferences and training courses as requested
- To attend to any other reasonable request made by management
Competencies
- Ability to understand and practice Health and Safety in the Kitchen
- Ability to produce and execute healthy, balanced meals using local produce
- Have the ability to Multi-task, in a high energy production kitchen
- To ensure that all COSHH policies and procedures are fully understood and followed at all times.
- Communicate details of any accidents to the manager so that the correct action may be taken
- Excellent organisational skills with the ability to balance competing priorities and workloads
- Relationship management skills that enable you to work with people at all levels and across
diverse nationalities
- Effective relationship developer, who can contribute to a team based culture
- Ability to champion, support and deliver business initiatives
- Ability to act decisively
- Ability to work unsupervised and take responsibility
- Ability to remain calm under pressure
- Ability to demonstrate initiative and offer new ideas
- Adaptable and flexible in approach to work required
- Willingness and ability to work as a member of a team
- Application to detail and presentation
- Commercially and financially astute
- Ability to drive operational excellence across a multi-client portfolio
- Highly developed influencing and relationship management skills
- Ability to work strategically and delegate operational activity
- Effective net-worker and relationship developer, who can contribute to a team based culture
- Ability to champion, support and deliver business initiatives
- True leadership skills necessary to achieve ambitious targets
- And remain calm under pressure
Qualifications and Experience
- Previous experience within a working kitchen
- Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
- Costing and Menu Planning
- Stock Control
- High Quality Food Production
- Recognised Professional Culinary Qualification
- Excellent communication skills
- Ability to make on the spot decisions
- Knowledge of audit requirements
- Excellent customer service skills
- Must possess organisational skills
- Excellent people management and communication skills
- Must be self-motivated and able to motivate others
Working Pattern
Mon-Fri , 08.00am-16.30pm, 39 hours per week
Ref:13734