Head Chefs

PPM Recruitment; Metchley; Vor Ort; GBP 23.000 - 33.000; Vollzeit

Zusammenfassung

PPM Recruitment is seeking an experienced Head Chef for a Public Sector Facility in the Birmingham/Bilston area. You will lead catering operations at a MoJ site, overseeing culinary output, service quality, and team performance in a high-volume, public-sector kitchen.

The role requires Level 3 NVQ in Professional Cookery/Catering and Level 3 Food Safety & Hygiene, with a proven track record in institutional or large-scale hospitality settings.

Qualifikationen

• HACCP knowledge and high-volume kitchen experience.
• Experience leading a kitchen team in high-pressure, public or large-scale settings.
• Strong attention to food safety and hygiene protocols.

Aufgaben

• Oversee daily food preparation, cooking and high-volume service to strict timelines.
• Supervise, rota, and mentor kitchen staff to maintain a disciplined environment.
• Ensure compliance with Health & Safety, HACCP and site security protocols.
• Manage stock ordering, rotation, waste reduction and budgets.
• Create nutritious, compliant menus for various dietary needs.

Kenntnisse

HACCP knowledge

Kitchen management

Team leadership

Food safety compliance

Ausbildung

Level 3 NVQ in Professional Cookery/Catering

Level 3 Food Safety & Hygiene

Tools

Combi ovens

Industrial kitchen equipment

Jobbeschreibung

Head Chef - Public Sector Facility

Location: Birmingham B16

Pay Rate: £20.17 per hour (inc. holiday pay)

Sector: Catering / Government Facility

We are seeking a resilient and experienced Head Chef (Grade K2) to lead catering operations at a Ministry of Justice site in Bilston. This role offers a structured working environment, managing the culinary output and high-standard service for a public sector residential facility.

Key Responsibilities:

• Kitchen Management: Oversee daily food preparation, cooking, and high-volume service to strict timelines.
• Team Leadership: Supervise, rota, and mentor kitchen staff to maintain a disciplined, high-performing environment.
• Compliance: Maintain total adherence to Health & Safety, Food Hygiene (HACCP), and site security protocols.
• Inventory Control: Manage stock ordering, rotation, waste reduction, and budgets.
• Menu Planning: Create nutritious, compliant menus catering to various dietary needs.

Requirements:

• Qualifications: Level 3 NVQ (or equivalent) in Professional Cookery/Catering AND Level 3 Food Safety & Hygiene.
• Experience: Proven track record as a Head Chef or Senior Sous Chef in high-volume, high-pressure environments (institutional, public sector, or large-scale hospitality).
• Skills: Strong HACCP knowledge and proficiency with industrial kitchen equipment (combi ovens, bulk vessels)