Creative Chef - Menu Innovator & Team Leader

Compass Group UK; Hounslow; On-site; GBP 22,000 - 32,000; Full time

Job summary

Eurest is hiring a Chef on a full-time basis (40 hours per week) to deliver high-quality food and exceptional service for workplace catering. The role involves menu development, supervising a team, maintaining hygiene standards, and representing the Eurest brand across client sites.

You will work in a fast-paced kitchen, handling inventory, implementing menu changes, and using customer feedback to improve offerings. A City & Guilds 706/1 & 2 or NVQ and a Food Hygiene certificate are preferred.

Qualifications

• Be passionate about great-tasting food and exceptional customer service.
• Hold a City & Guilds 706/1 & 2 or NVQ equivalent and a Food Hygiene certificate.
• Have experience supervising a team and working in a similar Chef role.

Responsibilities

• Preparing delicious, high-quality food that delights our clients and customers
• Overseeing and implementing menu changes
• Identifying opportunities to improve our food services
• Listening and acting on customer feedback to consistently improve our food services
• Supporting with the creation of new menus and creative food concepts
• Representing Eurest and maintaining a positive brand image
• Monitoring inventories to keep our kitchens well-stocked
• Overseeing kitchen cleaning responsibilities to maintain hygiene standards
• Complying with Food Handling, Hygiene and Health and Safety regulations

Skills

Culinary skills

Customer service

Flexible working

Education

City & Guilds 706/1 & 2 or NVQ equivalent

Food Hygiene certificate

Experience supervising a team

Experience in a similar Chef role

Job description

Eurest is hiring a Chef on a full-time basis (40 hours per week) to deliver high-quality food and exceptional service for workplace catering. The role involves menu development, supervising a team, maintaining hygiene standards, and representing the Eurest brand across client sites.

You will work in a fast-paced kitchen, handling inventory, implementing menu changes, and using customer feedback to improve offerings. A City & Guilds 706/1 & 2 or NVQ and a Food Hygiene certificate are preferred.