Chef Manager

Essential To hold and keep current L3 Food Hygiene certification. A good standard of oral English. Numerate, with solid IT skills (online ordering, compliance software etc). Proven ability to communicate effectively with staff from a range of backgrounds and professions, both as customers and suppliers. At least two years’ experience as Chef Manager or Head Chef experience, preferably in an educational environment. Fresh food background. Reliable, consistent and committed to long-term roles. Numerate and computer literate with an understanding of financial drivers. A clear understanding of purchasing policy, budgeting and food costing. A comprehensive and up-to-date understanding of legislation relevant to a catering operation – allergens, Benedict’s Law etc. Experience of innovation and design of services whether sold or not, and implementation, monitoring and improvement of the same. Experience of designing services, costing products, managing budgets and delivering high levels of customer satisfaction. Sophisticated customer service and leadership skills suitable for dealing with a wide range of customers and colleagues respectively.