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Job description

To effectively manage within budgetary constraints, conform to client and company specification, continuously develop and improve menu, food & beverage service offer, food quality and hygiene standards. To have knowledge of changes in legislation affecting the catering industry, meet the client and company expectations, respond to any reasonable request of the company or client. To recruit, train, develop and motivate staff, ensure that adequate products, equipment and materials are properly stored, used, maintained and controlled, provide high quality product at all times to the client..

Responsibilities

• Maintain positive staff attitudes and team spirit.
• To continuously train and develop staff skills.
• Maintain all records in line with legislation and company policy.
• Deal with disciplinary and grievance issues consistently, fairly and in line with company policy,
• To order all stock, complete stock counting, manage sales income and maintain company bookwork via IT software.
• Ensure compliance at all times with legal requirements such as Food Hygiene legislation, Health & Safety at Work, display of all necessary notices, accidents reporting and first aid.

Skills and Qualifications

Essential Skills

• 706/1,2 & 3 or equivalent.
• HND Membership of HCIMA desirable, Intermediate Food Hygiene Certificate.
• Not less than 3 years management experience within catering environment gained in Contract catering or similar environment with overall site management responsibility.
• No less than 5 years practical experience in quality establishment.

Desirable Skills

• Must be a good chef with flair and imagination.
• Must have a firm grasp of cost control and IT literate in MS Office, Word & Excel.
• Able to react quickly to changing situations.
• Customer focused.

Further Information

This role is 40 hours per week in BT6 9JD area, Monday-Friday, 7.30am-4pm. Pay rate £13.75 To apply please send your CV to ewa.sasin@ocs.com or via link https://ocsweb.eploy.net/vacancies/5546/chef-manager.html