Catering Manager - Cambridge
- Recruiter
- Anonymous
- Location
- Cambridge
- Salary
- 28000.00 - 30000.00 GBP Annual
- Posted
- 05 Oct 2018
- Closes
- 02 Nov 2018
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
Job Title: Head Chef/Catering Manager
Reports to: Contract Manager
Location: Cambridge
Job Purpose:
To supervise and control all aspects of the production of meals within budgetary guidelines and to comply with the client, company and statutory regulations. Provide innovative support with regard to the development and structuring of all catering and retail facilities within contract within the Trust / Company. Drive government, Trust and company initiatives forward with respect to all catering services inclusive of patient feeding.
Key Responsibilities
To ensure all company and statutory regulations pertaining to health & safety, hygiene & fire are adhered to at all times.
To ensure a standard of personal and general cleanliness and hygiene as to comply with company and statutory regulations
To wear the correct standard of dress or uniform at all times
To ensure that all company and client contracts are acted upon in the manner which best serves the company interests
To maintain a happy and helpful manner and attitude throughout your working hours
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 plan, coordinate and order all food requirements
To adhere to standard recipes and production planning in line with client numbers
To understand and implement current food trends and ideas into the business
To ensure that the meals and services comply with the agreed budgetary standard and cost
To ensure all kitchen areas are left clean and tidy at all times
To understand how all equipment works and be able to demonstrate and train staff to the required standard
To supervise, train, motivate and manage the performance of staff under your control
To liaise with staff and client to ensure sufficient staff of the required standard are employed for day-to-day business
To ensure that nominated suppliers are being used to provide the relevant supplies.
To ensure that all stores and other areas of potential loss are secured at all times.
To ensure that all company book work and returns are completed in the prescribed manner.
To receive and implement any training required
To carry out any reasonable management request
Provide direction, guidance and support to those working within the catering function ensuring they carry out their roles effectively from an informed stance.
Create, maintain and enhance effective working relationships with all people related to the
Trust / Company, this will include:- staff working within the control of this position, other staff within the Trust / Company, the Client, individuals in the external environment.
Manage Objectives and Targets for the area under the positions control and contribute to the overall contract objectives.
These are set and agreed with the Manager and will cover the following:-
Planning, evaluating and development of all catering offers.
Management of process to achieve offers and set-up of catering provision.
Promoting and delivery of current retail trends into the environment
Ensuring service ability to achieve service delivery targets and that the tools exists to enable others to deliver.
Ensuring environment meets Health, Safety and Hygiene regulations and are also secure.
Identify resources required along with full budget breakdowns for outlet inclusive of anticipated sales and bottom line contributions per annum.
Ensure controls in place to provide detailed breakdown of finance v results and proposed forecast budgets.
Develop menu offer within all catering locations ensuring a selection of offers are developed throughout the site.
Work with contractors ensuring both the Trusts and the requirements are safeguarded and time-frames are met.
Planning and allocating all work carried out.
Management and development of people.
Promoting and developing effective communication.
Achieving and improving Service Delivery Targets and Tools.
Seeking, providing, evaluating and organisation of information.
Controlling Resources and Finance to meet service provision and budget constraints.
Promoting the Trust & Company in a professional, pro-active manner.
Develop and roll out systems
To create, maintain and enhance effective working relationships with staff working within the control of the position, other staff within the Trust & Company, the Client and individuals in the external environment .
Manage and evaluate objectives and targets and produce a Business Plan for each functional unit.
Set, plan and allocate work objectives for self, teams and individuals.
Provide concise reports and action plans.
Identify staff requirements and assess and select suitable employees in accordance with the Recruitment policy.
Manage the induction and training of all employees within sections.
Implement the Managing Absence procedure.
Implement the Disciplinary, Grievance and counselling procedures.
Implement a procedure to assess and monitor staff turnover and manage effectively through the team
Motivate and develop individuals.
Assess individual's development needs for current and future roles.
Evaluate individual's effectiveness and carry out assessments.
Develop oneself within the job.
Establish and maintain proactive relationships with colleagues & clients.
Maintain operations to meet and exceed agreed quality standards.
Project a Professional Image.
Create and maintain the necessary conditions for productivity.
Create the conditions for improvement of service standards.
Contribute to the evaluation of proposed changes to service.
Obtain and evaluate information to aid decision making.
Record and store information in a logical manner.
Generate creative ideas to improve performance and solve problems and lead meetings and group discussions to facilitate this.
Establish and maintain safe work procedures.
Comply with procedures for reporting procedure for accidents and near misses.
Establish an investigation procedure for an Alleged/ suspected food poisoning.
Comply with procedure to raise health and safety issues.
Conduct and implement Risk Assessments of all tasks and ensure these are communicated effectively.
Follow investigation procedures for alleged/suspected food poisoning
Identify and implement ways of reducing costs and improving profitability.
Produce information accurately and within the required deadline.
Maintain minimum running costs.
Maintain minimum stock levels and order only essential stock.
Achieve minimum wastage.
Ensure the General Manager is kept informed of services issues.
Ensure information regarding possible business / service growth is identified and communicated to relevant people.
Relationships with the clients are fostered and any ability to extend and develop services provisions are investigated fully.
Person Specification
Experience
?? Customer interaction
?? Food handling
?? Management of staff
Skills
IT (Microsoft Office)
Well organised to work under pressure
Attributes
Knowledge of industry legislation
Qualifications
Advances Food Safety
Higher Qualification in Catering Management
Level 3 Health and Safety
Appropriate cooking qualification
Contact Adnan Sethi on (Apply online only) or email (url removed) for further details
Reports to: Contract Manager
Location: Cambridge
Job Purpose:
To supervise and control all aspects of the production of meals within budgetary guidelines and to comply with the client, company and statutory regulations. Provide innovative support with regard to the development and structuring of all catering and retail facilities within contract within the Trust / Company. Drive government, Trust and company initiatives forward with respect to all catering services inclusive of patient feeding.
Key Responsibilities
To ensure all company and statutory regulations pertaining to health & safety, hygiene & fire are adhered to at all times.
To ensure a standard of personal and general cleanliness and hygiene as to comply with company and statutory regulations
To wear the correct standard of dress or uniform at all times
To ensure that all company and client contracts are acted upon in the manner which best serves the company interests
To maintain a happy and helpful manner and attitude throughout your working hours
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 plan, coordinate and order all food requirements
To adhere to standard recipes and production planning in line with client numbers
To understand and implement current food trends and ideas into the business
To ensure that the meals and services comply with the agreed budgetary standard and cost
To ensure all kitchen areas are left clean and tidy at all times
To understand how all equipment works and be able to demonstrate and train staff to the required standard
To supervise, train, motivate and manage the performance of staff under your control
To liaise with staff and client to ensure sufficient staff of the required standard are employed for day-to-day business
To ensure that nominated suppliers are being used to provide the relevant supplies.
To ensure that all stores and other areas of potential loss are secured at all times.
To ensure that all company book work and returns are completed in the prescribed manner.
To receive and implement any training required
To carry out any reasonable management request
Provide direction, guidance and support to those working within the catering function ensuring they carry out their roles effectively from an informed stance.
Create, maintain and enhance effective working relationships with all people related to the
Trust / Company, this will include:- staff working within the control of this position, other staff within the Trust / Company, the Client, individuals in the external environment.
Manage Objectives and Targets for the area under the positions control and contribute to the overall contract objectives.
These are set and agreed with the Manager and will cover the following:-
Planning, evaluating and development of all catering offers.
Management of process to achieve offers and set-up of catering provision.
Promoting and delivery of current retail trends into the environment
Ensuring service ability to achieve service delivery targets and that the tools exists to enable others to deliver.
Ensuring environment meets Health, Safety and Hygiene regulations and are also secure.
Identify resources required along with full budget breakdowns for outlet inclusive of anticipated sales and bottom line contributions per annum.
Ensure controls in place to provide detailed breakdown of finance v results and proposed forecast budgets.
Develop menu offer within all catering locations ensuring a selection of offers are developed throughout the site.
Work with contractors ensuring both the Trusts and the requirements are safeguarded and time-frames are met.
Planning and allocating all work carried out.
Management and development of people.
Promoting and developing effective communication.
Achieving and improving Service Delivery Targets and Tools.
Seeking, providing, evaluating and organisation of information.
Controlling Resources and Finance to meet service provision and budget constraints.
Promoting the Trust & Company in a professional, pro-active manner.
Develop and roll out systems
To create, maintain and enhance effective working relationships with staff working within the control of the position, other staff within the Trust & Company, the Client and individuals in the external environment .
Manage and evaluate objectives and targets and produce a Business Plan for each functional unit.
Set, plan and allocate work objectives for self, teams and individuals.
Provide concise reports and action plans.
Identify staff requirements and assess and select suitable employees in accordance with the Recruitment policy.
Manage the induction and training of all employees within sections.
Implement the Managing Absence procedure.
Implement the Disciplinary, Grievance and counselling procedures.
Implement a procedure to assess and monitor staff turnover and manage effectively through the team
Motivate and develop individuals.
Assess individual's development needs for current and future roles.
Evaluate individual's effectiveness and carry out assessments.
Develop oneself within the job.
Establish and maintain proactive relationships with colleagues & clients.
Maintain operations to meet and exceed agreed quality standards.
Project a Professional Image.
Create and maintain the necessary conditions for productivity.
Create the conditions for improvement of service standards.
Contribute to the evaluation of proposed changes to service.
Obtain and evaluate information to aid decision making.
Record and store information in a logical manner.
Generate creative ideas to improve performance and solve problems and lead meetings and group discussions to facilitate this.
Establish and maintain safe work procedures.
Comply with procedures for reporting procedure for accidents and near misses.
Establish an investigation procedure for an Alleged/ suspected food poisoning.
Comply with procedure to raise health and safety issues.
Conduct and implement Risk Assessments of all tasks and ensure these are communicated effectively.
Follow investigation procedures for alleged/suspected food poisoning
Identify and implement ways of reducing costs and improving profitability.
Produce information accurately and within the required deadline.
Maintain minimum running costs.
Maintain minimum stock levels and order only essential stock.
Achieve minimum wastage.
Ensure the General Manager is kept informed of services issues.
Ensure information regarding possible business / service growth is identified and communicated to relevant people.
Relationships with the clients are fostered and any ability to extend and develop services provisions are investigated fully.
Person Specification
Experience
?? Customer interaction
?? Food handling
?? Management of staff
Skills
IT (Microsoft Office)
Well organised to work under pressure
Attributes
Knowledge of industry legislation
Qualifications
Advances Food Safety
Higher Qualification in Catering Management
Level 3 Health and Safety
Appropriate cooking qualification
Contact Adnan Sethi on (Apply online only) or email (url removed) for further details