Chef Manager- In house catering - Monday -Friday- daytimes

Mise en Place London; City Of London; On-site; GBP 30,000 - 40,000; Full time

Job summary

A professional catering company in the City of London seeks a Chef Manager to oversee their in-house catering services. You will be responsible for preparing lunches for staff and dinners for guests, managing the kitchen staff, maintaining inventory, and ensuring meal quality. The role requires strong culinary skills and the ability to work independently, with a focus on creating enjoyable dining experiences. The hours are Monday to Friday, with occasional evening shifts for events.

Qualifications

• Fully trained professional with experience in managing kitchen operations.
• Ability to develop and maintain contacts with food vendors.
• Experience in managing staff and overseeing catering events.

Responsibilities

• Estimate food consumption and maintain supplies.
• Plan and price menus, ensuring quality and cost-effectiveness.
• Oversee the preparation of lunch for internal staff and informal dinners for guests.

Skills

Ability to create tasty meals from basic ingredients

Self-starter

Effective communication with staff

Management of kitchen staff

Job description

Chef Manager – In house catering – Monday – Friday – daytimes

Opportunity and new role creation for a permanent Chef to work in our client's fully refurbished kitchen. The Company is bringing the catering inhouse in order to provide food both for internal staff and for external guests. Some of the food will be of a more ‘informal’ nature but there will be larger events which will require fine dining and the management of waiting staff and potentially other kitchen staff.

The successful candidate will be a fully‑trained professional who has a talent for turning good quality basic ingredients into tasty, wholesome meals. They will be a self‑starting individual who enjoys working on their own but is comfortable interacting with staff and others.

Duties and responsibilities

General

• Estimate food consumption and purchase food accordingly – establish and maintain contacts with vendors.
• Make sure that food and drinks store is stocked with essential supplies and food as required.
• Check and sign for all food related deliveries.
• All food or related invoices to be checked and signed off by chef.
• Select and develop recipes ensuring consistent quality.
• Plan and price menus which should be communicated to Management Team.
• Maintain a clean and efficient working kitchen – ensure proper equipment operation and maintenance. There is a maintenance contract in place for all equipment but acting as liaison for those suppliers.
• Ensure proper safety and sanitation in kitchen and food store including ensuring temperature records and food labelling are maintained and up to date.
• Management of any extra kitchen staff or waitresses including overseeing timesheets/payment.
• Promote a positive perception of the company at all times both internally and externally.
• Attend company meetings as requested.

Provision of food for staff

• To make a simple, cost effective but tasty lunch every weekday for our staff (35 people).
• Lunch to be prepared in catering kitchen and be served between 12noon and 2pm in the staff kitchen by the Chef.
• Requests from staff to be considered when preparing menus to ensure maximum consumption (as long as within budget!).

Provision of food for non‑staff

Informal Lunches

• Each week the Reception will provide details of guests who will require lunch, the times they are expected and the rooms they will dine in. They should be served lunch as per above, but with the guest crockery and with wine and other refreshments if requested.
• The Chef will be advised about any special dietary requirements or specific requests – hopefully well in advance!
• A budget will be set for ‘type’ of lunch and the Chef is to work within that.

Informal Dinners

• There is a Consultants’ dinner every other month which the Chef will need to prepare a menu and cook for.
• The dates are set several months in advance so there is plenty of warning.
• The dinners are not fine dining – but simple, tasty dinners – generally two courses.
• Budgets will be set prior to the event, with the assistance of the chef and menu to be agreed with Management Team.
• To make occasional fine dining breakfasts/lunches/dinners for up to 24 guests.
• Budgets and menus to be agreed with Management Team.
• There will be approximately 4 fine dining events in a month – apart from in January, July and December when there are likely to be less, if any at all. There will be no fine dining events in August.

Salary and Benefits

Monday to Friday – 7 – 3 with an average of 4 events per month which will require an evening shift.