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Chef Manager

Please Note: The application deadline for this job has now passed.

Job Introduction

We are looking for a Chef Manager to manage and control the Catering Services for the client to the agreed specification and to the agreed performance, qualitative and financial targets

Role Responsibility

  • Ensure that methods of preparation, production and presentation comply with Sodexo’s standards and procedures.
  • Obtain purchases from Sodexo nominated suppliers.
  • Comply with all relevant sections of the Quality Assurance Audit and to complete routine audits at a frequency as indicated in the “Unit Activity Calendar”.
  • 'Walk the floor' during service periods to ensure that excellent levels of service are being delivered to the customers. 
  • Ensure prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the KPI's.
  • Uphold the correct procedures in menu planning, ordering and stock control
  • Receive and check goods-in against invoice for quantity and quality
  • Ensure that all goods are quickly and correctly stored away on rotation system following the rule 'first in, first out' and comply with health and safety regulations
  • Prepare and implement varied costed menu's for all events
  • Comply with all Company & Client policies, site rules and statutory regulations relating to Health & Safety, safe working practices, hygiene, cleanliness, fire and COSHH. This will include your awareness of any specific hazards in your work place and training of staff.
  • Ensure that all equipment used, is in safe working order, checked regularly and serviced.  Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe.
  • Ensure that all equipment, monies and the overall establishment, is safe and secure at all times.
  • Ensure the standards across the site(s) are in accordance with the Service Level Agreements and Key Performance Indicators specified in the service contract
  • Ensure the prompt provision and efficient service of all hospitality at the specified time to the standards laid down in the KPI's.
  • To take adequate steps to ensure the security of Company and Client property and monies under your control.
  • Compile and agree an annual business plan with your line manager, and to be responsible for achieving all actions
  • Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract.
  • Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate.
  • Comply with any reasonable instruction from your line manager within the agreed deadline.
  • Comply with all Sodexo Company policies/procedures and client site rules and regulations.
  • Carry out other reasonable tasks as directed by management.
 

The Ideal Candidate

  • NVQ(706/1 706/2) in Culinary
  • Experience in managing high volume hospitality and restaurant.
  • Experience of working within an IiP framework.
  • Experience in design menu
 

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