Creative Chef & Menu Lead (Part-Time)

Compass Group UK; West of England; On-site; GBP 17,000 - 21,000; Part time

Job summary

Compass Group UK&I is recruiting an ambitious Chef for Eurest on a part-time basis, contracted to 24 hours per week. You will be responsible for preparing and serving high-quality food that delights clients and customers, within a market-leading food service company in the UK.

The role requires supervising a team, implementing menu changes, and contributing to new menu concepts while listening to customer feedback and ensuring hygiene and safety compliance.

Qualifications

• Hold City & Guilds 706/1 & 2 or NVQ equivalent.
• Hold a Food Hygiene certificate.
• Experience supervising a team.
• Experience in a similar Chef role.
• Passion for great-tasting food and customer service.
• Flexible approach to working.

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 Satefty regulations

Skills

Team supervision

Food preparation

Customer service

Menu development

Food hygiene

Flexible approach

Education

City & Guilds 706/1 & 2 or NVQ equivalent

Food Hygiene certificate

Job description

Compass Group UK&I is recruiting an ambitious Chef for Eurest on a part-time basis, contracted to 24 hours per week. You will be responsible for preparing and serving high-quality food that delights clients and customers, within a market-leading food service company in the UK.

The role requires supervising a team, implementing menu changes, and contributing to new menu concepts while listening to customer feedback and ensuring hygiene and safety compliance.