Job Description
Culinary Leadership
- Lead daily food production for staff dining, hospitality, and events.
- Design and deliver fresh, seasonal menus that meet corporate standards.
- Ensure excellent food presentation, flavor, and consistency.
- Maintain recipe specifications, portion control, and allergen compliance.
Operational Management
- Oversee daily operations of the catering unit, ensuring smooth service flow.
- Manage stock control, ordering, deliveries, and cost efficiencies.
- Ensure all areas meet food safety, hygiene, and legislative standards (HACCP, EHO, internal policies).
- Implement service improvements and best practices in the kitchen and frontofhouse.
Team Leadership
- Supervise and motivate kitchen and service staff, promoting a positive work culture.
- Lead staff rotas, training, onboarding, and performance development.
Apply for This Position
Ready to take the next step? Click the button below to submit your application.
Submit Application