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Chef Manager

encompassing every aspect of the business and so every employee at the restaurant, from the chef to the dishwasher, together with the owners will be responsible for driving the success of the business from the menu to customer service, will be the driving force to not only in the kitchen but as an inspiration to all staff,

Responsibilities:
To plan, prepare, cook and present meals according to the company’s standards, particularly regarding customers’ special dietary needs.
Ensure that food policies and strategies, such as allergen management, are introduced and enforced and maintain food safety.
Ensure that our employees work in a clean, safe and compliant environment.
Team building, creating staff rotas and managing day-to-day HR issues or requests for employees.
Implement individual and food-team activities to increase sales and profitability.
Assure that your site meets the financial goals set out in the budget.
Managing all aspects of catering at the venue and providing a high-quality catering service that adheres to all health, safety and hygiene regulations.
Managing the performance of the catering team.
Monitor the work of all employees and conduct appraisals, identifying training requirements and potential as needed.
Holding regular team meetings to discuss aims, required standards and company and client information.
Maintaining, ordering and regulating food stockpiles while staying under budget is your responsibility.
Providing fast and efficient service to clients, as well as continually exceeding their food service and value expectations.
Responsible for ensuring the team’s continued success.

Requirements:
A well-established career in catering with many years of experience
The capacity to apply an analytical approach to problem resolution and to demonstrate a genuine enthusiasm for food and customer service.
A customer-facing background in which you are at ease serving others.
Strong supervisory skills, as well as financial and commercial savvy.