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Head Chef/ Chef Manager

In ISS we create places that work, think and give. You will form a key part of this placemaking culture, driving the customer touchpoint journey, as an ambassador of exceptional workplace experience for both the client and ISS Livv.

Within the position of Chef Manager/ Head Chef, you will be working as part of the workplace experience team, curating a workplace environment that increases well-being, productivity and enhances company culture that our end users want to a part of. Actively seeking opportunities to improve onsite service experience and deploy new initiatives in line with the ISS Global Strategy.

To actively seek new business
To ensure the production of food to the highest quality and service standards using current trends in cooking techniques and new commodities
To develop and progress the business in line with high street trends
To plan, coordinate and order all food requirements
To adhere to standard recipes and production planning in line with client numbers
To actively build good client relationships.
To be involved in selling new initiatives to the client in an effort to continually innovate.
To ensure the prompt service of meals and services at required times to the company's standard and to the satisfaction of the clients.
To ensure that the meals and services comply with the agreed budgetary standard and cost.
To ensure that nominated suppliers are being used to provide the relevant supplies.
To maintain the profitability of the contract
To ensure that all company book work and returns are completed in the prescribed manner.
To organise the collection and collation of relevant material to compile the budget.
To ensure consistent standards of service through effective recruitment, selection and training of all staff
To maintain accurate and up to date personnel files including working hours, payroll and training records
To effectively communicate with all the team on a regular basis, including monthly documented briefings and weekly management team meeting
To assess training needs by applying the appraisals procedure
To take overall responsibility for all activities in the catering areas
To ensure all kitchen areas are always left clean and tidy

Experience & Traits

Experience in hospitality food production
Level 3 food safety
Clean and well presented
Pleasant and engaging team member
Ability to demonstrate minimal absence in work history
Ability to work unsupervised and lead operation in catering

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