Duty Chef - Lead Kitchen, Cost Control & Innovation

OCS; Leatherhead; On-site; GBP 26,000 - 36,000; Full time

Benefits offered by this job

Digital Learning

Retail discounts via Hapi

Professional Growth

Flexible Pay (Wagestream)

Job summary

OCS UK & Ireland is seeking a chef to join our catering team on a Contract Catering site in Leatherhead. You will ensure food produced to specification, maintain hygiene and cost control, and lead by example in delivering high hospitality standards.

Reporting to the Catering Manager and Facilities Manager, you will work Monday-Thursday 7am-3pm and Friday 6:30am-2:30pm, on a friendly TFM site, with opportunities for professional growth within a large facilities management company.

Qualifications

• A good team player with strong communication skills and customer focus.
• Ability to work with initiative and adapt to changing needs.
• Proven cost control and budget awareness in catering.
• Qualified chef with flair and imagination.
• Solid food hygiene knowledge and proactive attitude.
• Experience in contract catering and leadership responsibilities.

Responsibilities

• Ensure food is produced to specification and presented to standard.
• Complete due diligence records and maintain health and safety compliance.
• Adhere to client, company and legal requirements incl. notices and first aid.
• Provide prompt, courteous service to customers; maintain morale.
• Maintain high uniform and personal appearance standards.
• Control portions, monitor wastage, and cost targets.
• Lead by example; support development of team members.
• Possible duties at other OCS sites as needed.

Skills

Team player

Initiative

Cost control

Chef experience

Flexibility

Proactive

Customer focus

Food hygiene knowledge

Contract catering exp

Communication

Computer literate

Tools

Microsoft Office

Job description

OCS UK & Ireland is seeking a chef to join our catering team on a Contract Catering site in Leatherhead. You will ensure food produced to specification, maintain hygiene and cost control, and lead by example in delivering high hospitality standards.

Reporting to the Catering Manager and Facilities Manager, you will work Monday-Thursday 7am-3pm and Friday 6:30am-2:30pm, on a friendly TFM site, with opportunities for professional growth within a large facilities management company.