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Hospitality
Monday – Friday
Our food is crafted onsite by passionate people using the best ingredients and we know that a balanced, plant focused, natural, fresh and sustainable menu will increase the productivity of our customers and keep them motivated and happy whilst at work.
The Head Chef will plan, organise and direct the preparation and cooking of food ensuring that the company’s reputation for quality is enhanced with customers and clients at all times Taking responsibility for the food production with a hands-on approach Driving sales through centrally driven menu planning and promotions and preferred suppliers Responsible for all aspects of food safety, HS and COSHH The Head Chef will also be required to implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets.
Excellent and Innovative culinary and presentation skills Excellent Communication and Interpersonal skills Energetic with a passion to do a great job Able to manage staff in a calm, inspirational manner A forward-thinker who can prevent wastage Demonstrates a passion for food Team Player Excellent organization skills Numerate and computer literate with an understanding of financial drivers
