Part-Time Second Chef: Creative Menus & Quality Service

Equipment Sales & Service Limited.; Wealden; On-site; GBP 15,000 - 18,000; Part time

Job summary

Compass Group UK&I is recruiting an ambitious Chef to support healthcare catering on a part-time basis (16 hours per week). You will prepare and serve high-quality food that brightens clients' and customers' days, within the UK's market-leading food service company.

You'll work with flexible shifts, oversee menu changes, monitor hygiene and inventory, and help develop new menus. The role requires City & Guilds 706/1 & 2 or NVQ, a Food Hygiene certificate, and prior supervision experience.

Qualifications

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

Skills

Team supervision

Culinary skills

Customer service

Flexible schedule

Education

City & Guilds 706/1 & 2 or NVQ

Job description

Compass Group UK&I is recruiting an ambitious Chef to support healthcare catering on a part-time basis (16 hours per week). You will prepare and serve high-quality food that brightens clients' and customers' days, within the UK's market-leading food service company.

You'll work with flexible shifts, oversee menu changes, monitor hygiene and inventory, and help develop new menus. The role requires City & Guilds 706/1 & 2 or NVQ, a Food Hygiene certificate, and prior supervision experience.