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Overall Purpose of the Job
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
Main Duties and Responsibilities
• To 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.
• To ensure that the service of all meals is to the standard laid down by the Company and meets the Client’s specification
• To obtain supplies and purchases from Company appointed suppliers or site specific
• To ensure that the control of raw materials and portions are to the Company’s standards as applicable
• To ensure all food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation
• To ensure that methods of food preparation, production and presentation comply with standards and Client specification
• To complete and maintain all legislative paper work as required by law including the Apleona Kitchen Diary
• To maintain the Company standard of hygiene and safety and take any action as is necessary
• To develop and update cleaning schedules as and when necessary
• To take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area
• To 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
• To maintain satisfactory relationships at all appropriate levels of the Client organisation
• To attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the contract and Account Director
• To ensure admin procedures are handled in conjunction with Line Manager
• To conduct regular security checks
• To ensure that all deliveries are received and recorded as per company requirements
• To ensure all new staff are inducted into the Canteen and kitchen procedures
• To 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
• To attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
• To attend meetings, conferences and training courses as requested
• To attend to any other reasonable request made by management
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
• Excellent organisational skills with the ability to balance competing priorities and workloads
• Relationship management skills that enable you to work with people at all levels and across diverse nationalities
• Effective relationship developer, who can contribute to a team based culture
• Ability to champion, support and deliver business initiatives
• Ability to act decisively
• Ability to work unsupervised and take responsibility
• Ability to remain calm under pressure
• Ability to demonstrate initiative and offer new ideas
• Adaptable and flexible in approach to work required
• Willingness and ability to work as a member of a team
• Application to detail and presentation
• Commercially and financially astute
• Ability to drive operational excellence across a multi-client portfolio
• Highly developed influencing and relationship management skills
• Ability to work strategically and delegate operational activity
• Effective net-worker and relationship developer, who can contribute to a team based culture
• Ability to champion, support and deliver business initiatives
• True leadership skills necessary to achieve ambitious targets
• And remain calm under pressure
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 customer service skills
• Must possess organisational skills
• Excellent people management and communication skills
• Must be self-motivated and able to motivate others
Ref. 14314