Responsible for the kitchen operation, cost efficiency and production of innovative quality food/menus in line with agreed budgets to improve sales.
Responsibilities
* Responsible for the kitchen operation, cost efficiency and production of innovative quality food/menus in line with agreed budgets to improve sales.
* Keep tabs on current market trends.
* The interest and ability to train others.
* Ability to maintain standards and quality across a number of geographical spread sites with differing requirements.
* Computer literate – knowledge of Windows office is crucial.
* Ability to engage, develop and lead culinary professionals.
* Innovative and solution driven/creative problem solver.
* Excellent presentation and verbal communication skills.
* Ability to develop innovative solutions in the most financially efficient way possible.
* Excellent recipe knowledge.
* Experience of leading sophisticated kitchen mobilizations.
* Experience of training and mentoring of staff and food development.
* Experience of kitchen design and layout an advantage is desired.
* Runs culinary team to ensure quality in final presentation of food.
* Trains and leads culinary and kitchen employees to use standard methodology food production techniques.
* Provides ongoing mentoring on food production and food quality and training with respect to safety awareness.
* Rewards and recognizes employees.
* Regularly reviews performance with each member of the team.
* Plan and execute team meetings and daily huddles.
* Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.
* Multi-tasking as well as ability to simplify the agenda for the team is a must.
* Identify the training needs of staff and carry 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.
* Ensure that all staff closely adhere to the Unit Dress Code.
* Develop and maintain effective client and customer rapport for mutually beneficial business relationship.
* Aggregate and communicate regional culinary and ingredient trends.
* Maintain good communications and working relationships with your client, customers and all staff.
* Build and maintain good customer relations and seek feedback from customers and react to customer needs in a timely manner.
* Empower team to deliver excellence in customer service.
* Investigate concerns and respond to needs relating to the catering service and take corrective action.
* Responsible for delivering food and labor targets.
* Understands performance metrics, data, order and inventory trends; consistent focus on margin improvement.
* Ensure efficient execution and delivery of all food line products in line with the daily menu.
* Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times.
* Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through handling customer driven menus and labor standards.
* Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used.
* Full knowledge and implementation of the Food Framework.
* Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
* Ensure accurate equipment operation and maintenance.
* Ensure compliance with Aramark SAFE food, occupational and environmental safety policies in all culinary and kitchen operations.
* Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
Required Skills
* Management position, responsible for developing and executing culinary solutions to meet customer needs and tastes.
* Offers a wide variety of culinary solutions to meet customer and client needs and tastes.
* Coordinates and leads culinary operations to meet production, presentation, and service standards.
* Applies culinary techniques to food preparation and handles the final presentation and service of food.
* Minimum of 5 years as head chef of a substantial kitchen brigade with responsibility for food production and labour management.
* Recognized culinary or kitchen management qualification.
* Ensures accurate culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards.
Preferred Skills
* Ability to maintain standards and quality across a number of geographical spread sites with differing requirements.
* Computer literate – knowledge of Windows office is crucial.
* Ability to engage, develop and lead culinary professionals.
* Innovative and solution driven/creative problem solver.
* Excellent presentation and verbal communication skills.
* Ability to develop innovative solutions in the most financially efficient way possible.
* Excellent recipe knowledge.
* Experience of leading sophisticated kitchen mobilizations.
* Experience of training and mentoring of staff and food development.
* Experience of kitchen design and layout an advantage is desired.
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