Diet Chef

Overview

Pay: £14.15

Contract: Permanent

Type: Part Time

Hours: 10 hours per week

Location: St George\’s University of London Hospital, Blackshaw Road, Tooting, London, Greater London, England, SW17 0QT

Allocation: Sunday only 06:00-18:00

Responsibilities

• Manage reports, assist with forecasts, budgets, policies and future planning, changes, or innovation in policy.
• Be involved in creating menus that offer variety and motivate the team to take pride in every meal prepared for customers.
• Establish targets, ensure KPIs and SLAs are met, and ensure policies and procedures are up to date and adhered to.
• Manage the P&L account for catering, assist with the preparation of the Annual Budget, and maintain food cost within the unit to our catering standards.
• Ensure that Company and Statutory regulations pertaining to the safe and hygienic operation of the kitchen and ancillary areas are adhered to by all staff.
• Manage all Food and Beverage day-to-day operations within budgeted guidelines and to the highest standards.
• Engage in daily interaction with clients, the leadership team, operational management and catering operatives, and communicate professionally and effectively at all levels and with external parties.
• Be creative and innovative with the vision to capitalise on sales opportunities.

Qualifications

• Ideally 3 years\’ experience as a Chef Manager in a similar environment.
• HACCP experience.
• Relevant qualifications and certifications such as Level 3 Food Safety certification, Minimum Level 3 food safety, 7061/2 or equivalent NVQ/SVQ, with training undertaken in Food Safety, Health & Safety, and COSHH regulations.