Detalii loc de munca
Manage and control of Second Chef (s) and Internationally Recruited Worker (IRW) Chefs in a busy kitchen feeding up to 2,000 persons daily (Multi National). Maintain and develop the current Standard Operating Procedures and report directly to the Head Chef. Be responsible for all aspects of administration and ration ordering processes required to ensure the smooth and efficient running of the kitchen. Responsible for the security and control of all food and beverage items. Co–ordinate the company's policy on the provision of catering services to the customer within the boundaries of the contract. Ensure that all legal and health and safety issues are followed and maintained according to guidelines and policies. Liaise directly with senior site personalities (NAMSA TO’s) as part of your daily routine and respond in a suitable timely manner to queries from the client or nominated representatives. Instigate, monitor and control safe systems of work to include all aspects of food safety, health and safety food accounting and menu planning. Have overall responsibility for all staff under your charge. Produce reports when and if required. Direct and monitor a generic training policy for all staff to the highest standards. Maintain up to date training records and food handlers certificates for all staff and arrange further training as, when and if required. Responsible for discipline within the kitchen environment. Responsible for the security, control and use of all job related equipment and hazardous materials within the Kitchen. Manage all staff in a sound, fair and logical manner ensuring the good name of the company is upheld. Responsible for the Additional Catering requirements above and beyond the 4 meals per day, carried out on a daily basis. Understand budget constraints and the requirements detailed in the Scope of Works.
Minimum of three years experience in a senior catering management role. Preferable large-scale kitchen. Commercial flair. Be highly motivated, strong, confident and articulate. Have good people skills and be a sound communicator, particularly with subordinates from other cultural and language backgrounds. Have a proven track record in the management of a large team in a busy and demanding environment. Have a sound knowledge of all current HACCP legislation. Be fully qualified (City & Guilds or NVQ’s) and experienced with current UK Food Safety policies. Have a working knowledge of JSP 456. Be able to work under pressure and to tight deadlines. Have planning and organisational skills. Be flexible.
Nivel minim de educatie necesara Liceu / scoala profesionala