Head Chef | Leading Outdoor Adventure Catering

PGL Travel, Ltd.; Ashford; Presencial; GBP 32 000 - 39 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

25 days annual leave + birthday off

Volunteer days + extra holidays

Contributory pension

Resumo da oferta

PGL Travel, Ltd. is seeking a Head Chef to lead our catering team in delivering tasty, nutritious meals for adventure programs. You’ll manage a team of Chefs & Catering Assistants, plan menus, and ensure food safety and allergen handling across operations.

The role emphasizes efficient production, rotas, and cost control while maintaining high standards and social time with weekends off during peak season. Reporting to the Catering Manager, you will drive quality, training, and safety while

Qualificações

• Experience as a Sous Chef/Head Chef in a mid-to-large scale dining environment.
• Has experience and understanding of food mass production.
• A confident leader of people with strong organisational and decision-making skills.
• Excellent knowledge of food hygiene & handling complex dietary requirements including allergies and intolerances.
• You will hold your City & Guilds 7061/2 (or equivalent) and Level 3 or above in Food Safety and Allergen Management.

Responsabilidades

• Manage a team of Chefs & Catering Assistants; organise rotas and set objectives.
• Oversee production planning, stock control and waste management.
• Ensure strict adherence to health, safety, and allergen handling standards.

Conhecimentos

Head Chef experience

Food safety knowledge

People leadership

Menu planning & production

Formação académica

City & Guilds 7061/2 (or equivalent)

Level 3+ Food Safety & Allergen Management

Descrição da oferta de emprego

PGL Travel, Ltd. is seeking a Head Chef to lead our catering team in delivering tasty, nutritious meals for adventure programs. You’ll manage a team of Chefs & Catering Assistants, plan menus, and ensure food safety and allergen handling across operations.

The role emphasizes efficient production, rotas, and cost control while maintaining high standards and social time with weekends off during peak season. Reporting to the Catering Manager, you will drive quality, training, and safety while