Title:  Chef / Cook Manager

Job Description

To support the Chef Manager/Catering Manager with the leadership and management of the entire kitchen brigade. Their focus will be to ensure there are consistently high standards of food delivery and kitchen management across all sections of the business onsite.

Job Responsibilities

• Day to day management of the unit to a high standard, in line with client contract.
• To familiarise yourself with all company policies and procedures and to ensure the daily implementation of same in the unit.
• To maintain a financial information system as required by Aramark and client.
• To achieve budgeted gross and net profit margins.
• To attend training sessions as scheduled by the training department.
• The performance of any reasonable task which assists with the efficient operation of the unit.

• Preparation and cooking of food to Aramark standard.
• To ensure the highest standard of food quality, presentation and service are achieved and maintained at all times.
• To prepare suitable menus for the restaurant in line with customer demand, quality, portion control and costs.
• To check supplies are of specified quality and not breaching purchasing policy as outlined in the Group Purchasing Policy.
• To maintain good communications and working relationship with your client, customers and all staff.
• To maintain a high standard of hygiene in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene course.
• To ensure the unit adheres to the Food Hygiene Regulation Act 1950 and Food Hygiene Regulations 1971 and 1989 and any other relevant food legislation particularly H.A.C.C.P.
• To be aware of preventative maintenance of equipment to ensure the smooth running of the operation at all times.
• To plan and organise Theme Days and Events for the year and any special promotions agreed with approved suppliers.
• To ensure that all procedures and controls which have been implemented conform with the requirements of the company’s quality system and that appropriate records are maintained daily.
• To ensure a professional presence at special events ,including interaction with clients and presentation of product
• Front of house experience
• Experience of budgeting and financial controls

Qualifications

• To fully familiarise yourself with the Aramark Safety Statement.
• To draw up a Unit Hazard List and implement all necessary requirements arising out of it.
• To hold regular safety meetings with staff and to review the Hazard List every month.
• To identify the safety training needs of staff and carry out the relevant training on all  equipment, methods of working and use of products, particularly chemicals.

Food Presentation

• To ensure regular monitoring of menus for variety and cost.
• To provide innovative ideas for menu planning.
• To ensure that the presentation of all products complies with the Aramark standards and branding policies.

Staff

• To induct all new staff including relief staff as per the Induction Checklist.
• To ensure that all staff strictly adhere to the Company Dress Code daily.
• To maintain standards of discipline and liaise with the Group Manager with any disciplinary or grievance matters.
• To ensure that all staff wages are processed correctly.
• To attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc., in a timely fashion and to liaise with contract manager when appropriate
• To identify the training needs to staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products.
• To ensure that all training records cards and training boards are maintained.

• To attend Aramark Supervisory / Management Meetings when required.