Job Description

Must hold a valid VISA to live and work in the UK
Hours: 40 Flexi Shifts
Responsible to : Head Chef

Purpose of Job:
Work alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Special Notes or Conditions:
The working week is any 5 days over 7. Kitchen is required to be covered from 6am - 10pm.
This list is not exhaustive and will be reviewed periodically when adjustments may be made.

Main Duties and Responsibilities:
Please consider impact on: Customer- People - Partners - Performance (Physical)

· To maintain good liaison and communication between all customers and departments to ensure a seamlessly smooth and efficient operation.
· Ability to constantly prioritise, while delivering best service to all customers at all times
· Support marketing department with promotion of catering products and events, and attendance at appropriate exhibition as required.
· Ensure a thorough knowledge of corporate customers.
· Deal with and manage difficult customers to ensure the best outcome is always achieved. Keep record of what has happened and report through to your line manager, ensuring that, when need be, the situation is passed onto a manager to achieve the acceptable outcome.
· Ensure all client enquiries are handled, stored and actioned appropriately on a daily basis
· Ensure all customers feel special. Take time to spend time with customers when necessary, so that their needs are filled and they walk away happy.
· Work closely on mentoring all junior staff, including apprentices in your area, ensuring that they are delivering the top-class service at all times.
· Work with the Head Chef on implementation of an annual internal promotional plan.
· Promote and report all customer feedback through questionnaires, or conversation to the Line Manager and Operations Manager

· Establish and maintain effective working relationship with colleagues, managers and all customers at all times
· Re-enforce a culture of training and development whilst mentoring the apprentices.
· Deputise for the Head Chef as required at meetings and undertaking certain roles such as rostering within the department.
· To show top class communication skills, verbal, written and face to face, excelling on a daily basis.
· Be a team player, cover shifts, when possible, be flexible and a caring helpful member of the team that all departments can rely on and can come to at any time.
· Assist teams when they are learning new skills, readily showing and actively imparting your skill set to see and help others develop.
· Enjoy working in a successful and established team, bringing new ideas to the team and developing on those ideas. Be a committed team player.
· Create an environment of enjoyment where team members and colleagues enjoy the atmosphere of fun that is created and want to come to work and be in a great environment of inclusivity.

· Create and participate in a great customer focused environment focusing on delivering the best products to promote new business and all repeat customers.
· Maintain effective relationships with suppliers.

· Work with the head chef to produce diversified menus in accordance with the policy and vision;
· Come up with new dishes which appeal to the clients, whenever required;
· Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machinery;
· Produce high quality dishes that follow up the established menus
· Discover talented chefs and train them in order to reach the high standards;
· Train the Apprentice and junior kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
· Maintain order and discipline in the kitchen during working hours;
· Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
· Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
· Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
· Create schedules for kitchen staff to ensure optimum resource management and speed of service
· Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu
· Ensure all staff members adhere to culinary standards and regulations
· Respond to customer inquiries and concerns personally
· Design new menu choices based on seasonal ingredients and customer demand
· Track, record and replenish inventory as needed
· Cross-train kitchen staff on multiple stations
· Assist Head chef with pricing menu items
· Four-year degree or culinary school completion
· Experience preparing French cuisine
· High level of creativity and reliability
· Flexible schedule required
· Familiarity with menu costing procedures

Be a strong ambassador at all times.
Lead by example to deliver first class catering provision and customer service
Plan and set own training and development plan in line with the departmental strategy and departmental KPIs and implement as required.
Maintain a flexible, adaptable work life balance
To be aware of relevant Health & Regulations and act/comply accordingly.
Any other reasonable duties as agreed with Head Chef

**If you do not hear from us your application has been unsuccessful.**