Head Chef

About The Company

OCS UK & Ireland is a leading facilities management company with 50,000+ colleagues and a turnover in excess of £2bn. We deliver innovative, award-winning services within facilities management, hard services, cleaning, security and catering.

Our mission is to make people and places the best they can be for our colleagues, customers and the communities we serve. Our commitment to doing business the right way is rooted in our TRUE values - Trust, Respect, Unity, and Empowerment.

About The Role

Days of Working: Monday to Friday

General Aims

• To provide and maintain an efficient service to all areas under your control following best practice within the company ethos.
• To comply with food safety and health & safety legislation in all areas of responsibility.
• To operate the Company’s business to meet business objectives following the company’s policies and procedure
• Ensuring high standards of personal appearance and dress, as laid down in company policies, and offering service of a polite, efficient and professional manner.
  
  

Key Duties/Responsibilities

• To provide food and beverages to the highest standard within the financial limitations set for the contract.
• To prepare menus and order foodstuffs in accordance with requirements, using only products agreed from nominated suppliers.
• To ensure that all foodstuffs are prepared and packaged following the company Food Safety System and in line with current legislation.
• To charge for all sales such prices as agreed by your line manager/the client.
• To hold all monies received in a secure place.
• To keep cash and stock levels within the target figures set.
• To keep cash purchases to a minimum, observing financial targets set by the Operations Manager.
• To prepare records of sales and complete required Company bookwork, complying with any additional book keeping systems.
• Assist the Catering Manager to monitor performance weekly/ monthly by taking stock, reviewing results, and taking remedial action where necessary.
• Liaise with Catering Manager to compile the annual budget in the standard format so that weekly targets are agreed. Carry out any adjustments necessary as agreed with the Catering Manager and Client.
• Attend weekly meetings with the manager/client so that forthcoming events are discussed and all business requirements are met
• Hold catering team member meetings as appropriate.
• To comply with all Company policies and regulations in respect of Food Safety, Health and Safety at Work and to ensure the highest standards of kitchen practice and hygiene.
• To operate and maintain a cleaning rota to ensure hygiene standards are met.
• To ensure that each day sufficient Team Academy Members are allocated to all locations in order that they can cope with food preparation needs and service requirements.
• To rotate Team Academy Members to maximise learning and maintain job interest.
• To ensure correct selection and recruitment of team members, including induction and documentation, so that an adequate structure is maintained.
• To induct and train new team members, recording and supervising their performance following induction and probationary period guidance.
• To support all team members with online learning and ensure that all mandatory training is completed within the given timescales.
• To ensure all team members receive performance review/job chats annually in order to establish future development needs.
• To identify the training and development needs of your team, making provisions for the development to be carried out and maintaining of Catering Team Member Records as necessary using company documentation or systems.
• To carry out any required disciplinary action, as set out in the Colleague Handbook, having first referred to the Operations Manager and company HR team.
• To maintain the highest level of customer contact, keeping complaints to a minimum and ensuring these are dealt with professionally and promptly.
• To promptly identify to the client via the Catering Manager any working hazards or sub-standard equipment which could provide a barrier to your achievement of any of the above.
• To communicate with the Catering Manager any relevant feedback or information specific to the contract.
• To guard against pilferage, misuse or abuse of all Company or client monies, goods and equipment.
• To ensure that no work or food preparation of a personal nature is carried out on the client’s premises without the client and Company’s express permission.
• To organise special days and other regular offers and initiatives promoting the facilities and Company’s name.
• To ensure sufficient team members to cover the contract during holiday and sickness periods.
• To promote good, pleasant customer relations in a professional manner
  
  

Subsidiary Duties/Responsibilities

• Carry out special duties of work outside the normal daily routine as required
• Complete all Health and Safety training, attend meetings as required and complete monthly refresher training / Tool Box Talks.
• Report all accidents/sickness, following Company’s procedures.
• Assist in the smooth running of the contract at all times, especially during times of sickness, holiday etc
• Complete all Company documentation as appropriate
  
  

How To Apply

If you are interested in joining a business that encourages professional development, career progression and the chance to work with inspirational people then please click apply and register your interest! You can also sign up to our job alerts when registering which will notify you when other suitable vacancies are available.

We are an equal opportunities employer and rely on a diverse workforce with a broad range of knowledge, skills, and backgrounds to deliver our goals. We offer an inclusive and welcoming environment and actively encourage applications from all individuals regardless of race, gender, nationality, religion, sexual orientation, disability, or age.