ST MARYS UNIVERSITY, TWICKENHAM

Head Chef

Location
Twickenham, United Kingdom
Salary
£33,797 per annum
Posted
13 Jan 2020
End of advertisement period
19 Feb 2020
Contract Type
Permanent
Hours
Full Time

Department: Catering & Bar Services
Reports To: Catering & Bar Services Manager
Responsible for: Chef Team
Salary: £33,797 per annum
Hours: 36 hours per week (5 days over 7), 52 weeks per year
Term: Permanent

Since 1850 St Mary’s has been preparing students for flourishing lives and successful careers within a strong community of trust and respect based on our Catholic ethos and identity.

The Catering & Bar Services Department is an in-house operation at St. Mary’s. It caters to the food and beverage requirements for all catering and bar outlets, delivered hospitality, all functions including weddings, conferences and meetings, at locations on and off campus.

We are seeking an experienced and highly motivated Head Chef to drive operational consistency, efficiency and innovation, while, ensuring exceptional quality and optimisation of profit. You will have experience of working as a Head Chef or Senior Chef in a large catering and hospitality operation, preferably but not essential in the University Sector. You will have a successful and progressive track record and be passionate about developing exciting food options.

The Head Chef will plan cyclic menus, organise and direct the preparation and cooking of food for all food service areas ensuring customer satisfaction whilst driving sales. You will be responsible for all aspects of food safety, health & safety and COSHH processes within food production areas. You will also be required to implement and maintain food monitoring procedures to facilitate cost control against agreed budgets.

To achieve success in this role you will be an inspirational leader with excellent innovative culinary and presentation skills. You will be a confident team player with the ability to forward plan and motivate the team. You will have an eye for detail and be a keen negotiator with suppliers, demonstrating best purchasing practice of menu costing and stock control.

As well as overseeing the day to day operations of the kitchen team you will work closely with the wider management team, the F&B Controller, the Front of House Co-ordinator and build strong relationships with colleagues across the University; seeking opportunities to improve quality of management information and provide excellent service to our customers.

For further information about the role, please click here.

Closing Date 19th January 2020 at 23:59

Interviews are likely to be held shortly afterwards.

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