Head Chef

NVQ Levels 1 & 2 in culinary skills. Clean Enhanced DBS. Experience in a similar educational environment. Can do attitude with a willingness to learn. Proactive in attitude.

Aramark UK are currently recruiting a Head Chef to join our team working at Polaris House, North Star Avenue, Swindon, SN2 1ET You will be responsible for the kitchen operation, cost efficiency and production of innovative quality food/menus in line with agreed budgets to improve sales. Aramark UK are making a work life balance achievable whilst still working in hospitality, cultivating your culinary career with a world leading organisation. Aramark provides world-class contract catering services to our extensive list of clients across the UK, including Defence and Judicial, private industry and Education. We are very lucky to have some of the best Culinary and Catering talent that the UK has to offer working within our teams. A day in the life of a Head Chef Trains and leads culinary and kitchen employees to use standard methodology food production technique and ensure quality in final presentation of food. Provides ongoing mentoring on food production and food quality and training
with respect to safety awareness. Rewards and recognises employees. Maintains all staff records including training records, shift opening/closing checklists and performance data. Computer literate. Multi-tasking as well as ability to simplify the agenda for the team. is essential. Identifies the training needs of staff and carries out the relevant training in new procedures, methods of working or use of new equipment and cleaning products. Implement any new company policy decisions and train staff accordingly. Capability to develop innovative solutions in the most financially efficient way possible. Develops and maintains effective client and customer rapport for mutually beneficial business relationship. Aggregates and communicates regional culinary and ingredient trends. Empowers team to deliver excellence in customer service. Investigates concerns and respond to needs relating to the catering service and takes corrective action. Full compliance with Operational Excellence fundamentals:
managing waste, standard menus, recipes and ingredients through handling customer driven menus and labour standards. Understands end to end supply chain and procurement process and systems, ensures only authorised suppliers are used. We Also Self cover, so learning the back-office work is essential.