Daniel Green Catering Ltd Full time Ref: 20240698 Opened: 08/04/2024 Closes: 08/05/2024Daniel Green Catering are searching for a driven, enthusiastic, and motivated Head Chef / Sous Chef to join its catering operation.Daniel Green Catering produces the food service in an open kitchen within a corporate environment for the staff at Specsavers Head office, La Villiaze, St Andrews, Guernsey.Job Title: Head Chef / Sous ChefReporting to: Chef DirectorOverall Objectives: To manage the smooth and efficient operation of the kitchen to ensure the company's reputation for food quality is always maintained.Specific Responsibilities:· To plan, prepare, cook, and present food to the standards required by the company and the client.· To ensure that the company's reputation for excellent food and service is enhanced with the client and customers.· To control portion size and monitor waste.· To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.· To maintain records relating to food production activities and supplier information.· To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.· To set objectives and be responsible for the day to day running of the kitchen including supervising.· To assess employee performance and recognise training needs and potential as appropriate.Client Service:· To ensure that customers are given a prompt and efficient service, and expectations are consistently exceeded.· To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.· To ensure all food is cooked, presented, and served in line with company standards, using innovation in the method and style of presentation and food service.· To ensure that you deliver what you promise to the customer, client, and team.· To ensure that all agreed service objectives are met in line with client expectations.· To deal with complaints about food in accordance with the company's procedure.People Management:· To assess kitchen team performance and recognise training needs and potential as appropriate.· To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Daniel Green Catering.· To develop the team by empowering them, supporting them, encouraging them, and maintaining an 'open door' policy.· To motivate and lead by example, ensuring you and your team have fun at work and are proud of your and their efforts.· To treat your team at location as you would expect to be treated.Financial Management:· To ensure that all standards of food preparation and service are established and achieved in line with location budget.· To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.· To maintain budgetary records and ensure that all budgets are adhered to unless exceptional circumstances arise.To order all necessary food, dry goods, and equipment, obtaining best buys in line with directives from Supply Chain.· To Input all financial data daily into financial bookkeeping software, evaluate and calculate the cost of sales results, in line with operational standards that may be updated from time to time.Health & Safety, Food Safety, the Environment:· To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.· To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures regarding Hygiene and Safety are established and maintained in line with the company policy.· To ensure all kitchen staff and high risk food handlers are trained to the appropriate standard.· To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.· To ensure all equipment is well maintained and is in good working order.· To make recommendations for renewal and replacement of equipment when required.· To establish and maintain location cleaning schedules.· To ensure that all company procedures and work instructions are fully understood and practised by all employees.· To attend all health and safety training courses as required.· To promote and encourage environment improving initiative, as appropriate within the business.Additional Responsibilities:· To contribute and help towards any external corporate or private catering events.· To be prepared and organised to manage the food service for any external catering events offsite.· To take responsibility for contributing towards your own development.· To show commitment to company values in all aspects of your role.· To act as a positive ambassador for the business.· To attend to any reasonable request made by the client or Daniel Green Catering Management.· To assist / deputise for Chef Director.Basic hours of employment are 7.00am until 2.30pm, Monday to Friday with half hour paid lunch break.Meals and refreshments are provided.Please email for further details.