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Head Chef, Surrey, Contract catering, £40,000
Package
- 07:00- 15:30, Contracted to 40 hours per week
- Core business- Monday to Friday
- £40,000- £45,000, 28 days holiday (inc Bank Holidays)
- Excellent training and opportunities for career progression
- Free car parking on site
Company information My client is a national contractor that in addition to other specialist services i.e., facilities, are also providing catering services into Business & Industry sector, education, healthcare and leisure. They are an American business that also heavily operate in the UK and has achieved consistent growth year after year by keeping the core values and passion for hospitality. An opportunity has arisen for a Head Chef to join their catering team based at one of their corporate head offices based in Surrey.
Occupancy- Monday and Friday- 150 on site, Tuesday and Wednesday- 400 on site, Thursday 200 on site.
The catering offer consists of Staff and Hospitality. There is no fine dining lunches or dinners but mainly hospitality such as working lunches, buffets etc. across 40-50 meeting rooms across the building. There is also an events space that can hold up to 1000 people- The client and contractor will arrange for outside vendors/vans/street food vendors to come in and the onsite chefs will support with 1 counter such as salad bar- when this is open they close they staff restaurant.
Duties as Head Chef You will be fully responsible for day to day running and management of the back of house/kitchen operations. Managing, mentoring an developing a brigade of The food offer in the Staff Restaurant consists of Breakfast and lunch service. Brigade of 4 chefs and 2 kitchen porters (strong number 2-sous chef) This is a kitchen based role and will be required to cook and managing the kitchen operations including H&S, allergens and GP target for hospitality and staff dining. As head chef and kitchen lead, you and your team will be catering for approx. 150-400 covers for breakfast, 50-60 hot mains covers for lunch, 100 covers on deli bar, Themed counter such as Mexican, Japanese etc. Home comforts counter (Traditional), Dessert Counter (3 days per week, P/W Tuesday to Thursday, Salad, Soup, Jackets station and a coffee bar that offers fresh tray bakes, artisan sandwiches, sausage rolls etc.
The ideal Head Chef will have proven management skills, a real passion for fresh food and previous client liaison experience. Driving is essential due to location. There is free parking onsite
