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Key Responsilibilties
- To ensure the production of food to the highest quality and service standards using current trends in cookingtechniques and new commodities
- To plan, coordinate and order all food requirements
- To adhere to standard recipes and production planning in line with client numbers
- To actively build good client relationships
- To be involved in selling new initiatives to the client in an effort to continually innovate
- To ensure the prompt service of meals and services at required times to the company's standard and to the satisfaction of the clients
- To ensure that the meals and services comply with the agreed budgetary standard and cost
- To ensure that nominated suppliers are being used to provide the relevant supplies
- To maintain the profitability of the contract
- To ensure that all company book work and returns are completed in the prescribed manner
- To organise the collection and collation of relevant material to compile the budget
- To ensure consistent standards of service through effective recruitment, selection and training of all staff
- To maintain accurate and up to date personnel files including working hours, payroll and training records
- To effectively communicate with all the team on a regular basis, including monthly documented briefings and weekly management team meeting
- To assess training needs by applying the appraisals procedure
- To take overall responsibility for all activities in the catering areas
- To ensure all kitchen areas are always left clean and tidy
Experience & Success Criteria
- 2- 5 years' experience in hospitality food production
- Level 3 food safety
- Clean and well presented
- Plesant and engaging team member
- Ability to demonstrate minimal absence in work history
- Ability to work unsupervised and lead operation in catering
- Meet/ exceed budget on GP
- Ensure full compliance to company HSEQ policies and procedures
- Display excellent customer service interactions and service standards
- Ensure all company marketing and promotional activities are carried out
- Control and measure operational food waste
- Report all equipment issues displaying flexibility to ensure food service continues
