Job Title: Chef, Catering outlets
Number of Positions: 1 x Full Time
Staff Management Responsibility: To lead the kitchen team in producing quality food for our clients numerous catering outlets.
Overall Job Objective:
To work alongside the kitchen team developing high quality standards of food production.
Help maintain a high standard of food safety and hygiene within the kitchen areas.
To develop the menus for the Café, banqueting and corporate functions.
To work with the site Sales and Operations team in menu planning and budget pricing for all events including party nights, functions, banquets, private and corporate events.
To be responsible for sourcing and purchasing the appropriate level of stock as determined by the level of business in place, avoid over ordering and reduce unnecessary wastage.
To work proactively alongside the team to improve the catering offer available within this area, striving to make constant progression.
Ensure good working relationships between the kitchen team.
To work alongside the Management team to establish a strong menu offer in the Café and maintain a good level of quality and consistency in this area.