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About The Role:
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We are seeking a dedicated and experienced Chef to manage and oversee kitchen staff and operational areas as directed by the Catering Manager. The Chef will play a key role in delivering high-quality catering services on-site, ensuring efficiency, cost-effectiveness, and excellent customer service.
Hours: 2-week rotating schedule
Week 1 (31 hours):
Thursday: 08:00 - 18:00 (30-min break)
Saturday: 07:15 - 18:30 (30-min break)
Sunday: 07:15 - 18:30 (30-min break)
Week 2 (24 hours):
Monday: 08:00 - 13:30
Tuesday: 08:00 - 17:30 (30-min break)
Thursday: 08:00 - 18:00 (30-min break)
Key Responsibilities:
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- Prepare and serve high-quality food in line with customer requirements
- Deputise for the Catering Manager when needed
- Lead and manage catering staff, ensuring a smooth operation
- Accurately complete timesheets and submit them to payroll on time
- Manage stock levels, placing orders as required and ensuring proper stock rotation to minimise waste
- Conduct regular stock checks and submit reports to the finance department
- Maintain HACCP records and ensure strict adherence to food hygiene regulations
- Understand and cater to dietary and nutritional needs, particularly for patients
- Collaborate with the Catering Manager to develop varied and appealing menus
- Ensure all client and service user orders are accurately collected and delivered on time
- Oversee vending machine operations and sales (if applicable)
- Maintain high standards of cleanliness in the kitchen, food preparation, and service areas
- Ensure food preparation and service equipment are clean and well-maintained
- Provide on-the-job training to catering staff, with a strong focus on food hygiene
- Monitor budgets and ensure all resources are managed cost-effectively
- Serve food and beverages as needed
- Liaise regularly with facilities staff, departments, and service users
About You:
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- Level 2 Catering Qualification
- Previous experience in a similar catering role
- Knowledge of service level agreements and ability to meet expectations
- Experience working within a set menu and budget constraints
- Strong problem-solving skills with a systematic approach
- Excellent communication and networking abilities
- Familiarity with commercial kitchen operations and procedures
- Passionate about food and delivering excellent service
- Adaptable, resilient, and able to work independently under pressure
- Strong negotiation and conflict resolution skills
- Ability to manage competing priorities effectively
About Us:
At GFM we pride ourselves on service, innovation and the ongoing relationships we have with our client. We are not simply a facilities management company.
By building lasting relationships with over 100 clients GFM have become one of the countries leading FM companies.
We offer a full spectrum of FM services, including maintenance, cleaning, catering, security, horticulture, environment and energy.
Which can be delivered as a single line or a tailored bundle, but what GFM do best is offer fully integrated bespoke solutions.
Safeguarding Statement:
Grosvenor House Group is committed to safeguarding and promoting the welfare of children and vulnerable adults. As part of our safer recruitment process, all candidates will be subject to pre-employment checks, including reference checks and an enhanced DBS disclosure.
We welcome applications from all sections of the community and are committed to promoting diversity and equality in the workplace.
