Head Chef

Job Description

Head Chef
Monday - Friday
40 hours per week
£40,000 PA Plus Sodexo Benefits
Free parking on site

Job Introduction

As aHead Chefat Sodexo, based atSomersetBA20 2YB, you are not just a culinary expert - you are a key part of a team that delivers exceptional dining experiences. You will prepare and cook high-quality meals while ensuring food safety and hygiene standards are met. Your skills will contribute to a smooth and efficient kitchen operation in a dynamic environment.

Join Sodexo and be part of something greater. You belong in a team where you can act with purpose and thrive in your own way.

Purpose of the Job

• Preparation, cooking and service of food to the highest standards as per company quality procedures and Mess requirements
• Manage and motivate colleagues and assist in their development as directed by the catering manager

Context and Main Issues

• To achieve and maintain the presentation and hygiene standards as required by Sodexo Corporate services and the client
• To control all food stocks complying with the correct ordering and delivery monitoring procedures laid down in the DMS. Undertake regular stock-checks and maintain stock levels as directed by the GCWO
• To ensure HACCP principles are followed at all times encompassing legal requirements of the Food Safety Act 1990. All aspects of the foods journey through the system are to be monitored and recorded, to include delivery, freezer and fridges temperature checks
• To comply with the HSWA, Food Safety and COSHH regulations
• To implement and monitor all aspects of the Quality Control System within the area of responsibility in conjunction with the catering manager
• To ensure that areas of your responsibility are operating in compliance with Safeguard, DMS and EHO inspections
• To ensure full allergen control is adhered to at all times

Main Assignments

• To have a full knowledge of all areas which have to be covered in the course of duty
• To plan, prepare, cook, serve food and control food wastage within specified budgets to the standard required by the client within the statement of requirements
• To manage and supervise the team and complete a work roster in conjunction with the catering manager taking into account feeding levels and functions
• To ensure all equipment within the area of responsibility is used correctly and training is undertaken in this area, where necessary, and recorded. On a quarterly basis identify any deficiencies and exchange requirements and communicate to the catering manager
• To plan and cost menus (daily and function) to meet customer requirements liaising with the catering manager
• To motivate, train and develop colleagues both as individuals and within the team

Person Specification

Essential

• Must have one of the following qualifications or equivalent: BSC (Catering), MHCIM, HND, City and Guilds 706/1 and 2, NVQ level 2 and 3 and possess an intermediate level food safety certificate
• Demonstrate experience of working in a similar role within the service industry at a comparable level in a company

Desirable

• IOSH and CIEH qualifications or equivalent
• Proven track record of leading, managing and developing a team
• Experience of working in a military environment