Advert Text
Overall Purpose of the Job
Accurately and efficiently co-ordinate the onsite facility. 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. The Site Facilities Manager will also be responsible for liaising closely with the client
with day to day operational matters.
Main duties and responsibilities
- 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.
- Ensure that the service of all meals is to the standard laid down by the Company and meets the
Client’s specification.
- Obtain supplies and purchases from Company appointed suppliers or site specific.
- Ensure that the control of raw materials and portions are to the Company’s standards as applicable.
- Ensure all food is prepared using fresh and local produce whilst maintaining a high standard of quality
and presentation.
- Complete and maintain all legislative paper work as required by law including the Apleona Kitchen Diary.
- Develop and update cleaning schedules as and when necessary.
- 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.
- Attend to all customer complaints and compliments within the guidelines and timeframes as laid down
by the contract and Account Director.
- Ensure all new staff are inducted into the Canteen and kitchen procedures.
- 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.
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.
- Effective relationship developer, who can contribute to a team based culture
- Commercially and financially astute.
- Ability to drive operational excellence across a multi-client portfolio.
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 people management and communication skills.
REF:12319