Chef Manager
Mise en Place
London, UK
6d ago

Vacancy Description :

Provision of food for staff :

  • To make a simple, cost effective but tasty lunch every week day for our staff (35 people).
  • Lunch to be prepared in catering kitchen and be served between 12noon and 2pm in the staff kitchen by the Chef.
  • Requests from staff to be considered when preparing menus to ensure maximum consumption (as long as within budget!).
  • Provision of food for non-staff :

    Informal Lunches

  • Each week the Reception will provide details of guests who will require lunch, the times they are expected and the rooms they will dine in.
  • They should be served lunch as per above, but with the guest crockery and with wine and other refreshments if requested.

  • The Chef will be advised about any special dietary requirements or specific requests hopefully well in advance!
  • A budget will be set for type’ of lunch and the Chef is to work within that.
  • Informal Dinners

  • There is a Consultants’ dinner every other month which the Chef will need to prepare a menu and cook for.
  • The dates are set several months in advance so there is plenty of warning.
  • The dinners are not fine dining but simple, tasty dinners generally two courses.
  • Budgets will be set prior to the event, with the assistance of the chef and menu to be agreed with Management Team.
  • Fine dining

  • To make occasional fine dining breakfasts / lunches / dinners for up to 24 guests
  • Budgets and menus to be agreed with Management Team.
  • There will be approximately 4 fine dining events in a month apart from in January, July and December when there are likely to be less, if any at all.
  • There will be no fine dining events in August.

    About you :

    The idea candidate will be able to work on own initiative with previous experience of working in a corporate setting and have excellent people skills

    Ability to commit to a role and demonstrate a steady work background

    General

  • Estimate food consumption and purchase food accordingly establish and maintain contacts with vendors.
  • Make sure that food and drinks store is stocked with essential supplies and food as required.
  • Check and sign for all food related deliveries.
  • All food or related invoices to be checked and signed off by chef.
  • Select and develop recipes ensuring consistent quality.
  • Plan and price menus which should be communicated to Management Team.
  • Maintain a clean and efficient working kitchen - ensure proper equipment operation and maintenance.There is a maintenance contract in place for all equipment but acting as liaison for those suppliers.
  • Ensure proper safety and sanitation in kitchen and food store including ensuring temperature records and food labelling are maintained and up to date.
  • Management of any extra kitchen staff or waitresses including overseeing timesheets / payment.
  • Promote a positive perception of the company at all times both internally and externally.
  • Attend company meetings as requested.
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