Details:
- Salary: £17 - 20 - Hour
- Job Type: Temporary
- Job Status: Full-Time
- Salary Per: Hour
- Location: DA11 Northfleet Kent
- Date: 2 weeks ago
Description:
CHEF MANAGER
???? Northfleet
???? 6:30am to 2:30pm, dates Monday to Friday from 8th June to at least 4th April.
We are currently recruiting for an experienced and reliable CHEF MANAGER to join a friendly team in Northfleet.
The successful candidate will be confident and committed to maintaining high standards of food quality and hygiene.
Nainly staff restaurant requirements, the hospitality requirments are not highly demanding, but they do expect a high level of food.
Job Description:
1) Culinary & Kitchen Operations
* Hands-on Cooking: Prepare and cook fresh, high-volume, seasonal meals while ensuring proper portioning and high presentation standards.
* Menu Planning: Develop and implement attractive, nutritious menu cycles tailored to the specific client and demographic.
* Quality Control: Taste test dishes, adjust recipes, and maintain excellent food quality from prep to finish.
2) Business & Financial Management
* Budgeting & Cost Control: Manage food profit margins (GP), control labor costs, and administer the site budget.
* Stock Control: Order food and sundry supplies, oversee deliveries, and conduct accurate weekly stock takes.
* Financial Administration: Process invoices, complete till reports, and handle cash reconciliation or daily cashing up.
3) Staff Leadership & Training
* Team Management: Lead, motivate, and mentor the catering team.
* Scheduling: Create work rotas to ensure adequate coverage during busy service hours.
* Development: Recruit, train, and develop staff while maintaining performance and training records.
4) Health, Safety & Compliance
* Food Hygiene: Enforce strict hygiene, health, and safety standards.
* Allergen Management: Strictly adhere to allergen compliance and safety regulations.
* Record Keeping: Ensure that daily, weekly, and monthly regulatory compliance logs are completed accurately.
5) Client & Customer Relations
* Liaison: Act as the primary point of contact for onsite clients (e.g., Headteachers, Corporate Facilities Managers).
* Customer Service: Gather and respond to customer feedback, handle complaints professionally, and foster a welcoming dining atmosphere.
CAT/HS
* Previous chef and catering experience
* Valid Food Safety Level 2 Certificate Valid Food Allergens Certificate.
* Reliable, organised, and able to work independently