Head Chef - Production & Events | SEC

Head Chef
- Central Production & Events - SEC

£53,000 + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

To organize ordering, preparation and food service within SEC Food Production Kitchen which caters for all conference and exhibitions within the SEC Centre. Monitor the quality of food being served from the kitchen and maximizing the profit potential and the development and training your team

We are a visionary venue partner. We design and deliver bespoke guest experiences that prioritise people and the planet.

Trusted by some of the world's most iconic stadiums, entertainment venues, and major events from Wimbledon and Twickenham to Tottenham Hotspur Stadium, Edgbaston, the SEC and ExCeL London we bring experiences to life with passion and precision.

Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities.

We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations.

• Ability to communicate with client, responding to requests and feeding back comments and reactions to management
• To provide a food service of the highest standard that exceeds the customer’s expectation
• To adhere to the company procedure for the ordering of food and non-food stuffs
• Maintain good relations with the client through always being polite and courteous to all personnel on site
• To seek ways to improve our service to our customers and increase overall customer satisfaction

• Abide by company regulations, setting the standard for those employees reporting to you.
• Demonstrate good knowledge of good health and safety at work procedures
• Complete a full briefing for all staff (including back of house). The brief should include general housekeeping and site-specific health and safety brief
• To fully participate in all unit team meetings including any Chefs forum and any other Chefs meetings included in the Compass business
• To be able to self-motivate and motivate others
• The evaluation of colleagues with the annual performance review

• To manage the kitchens, ensuring the provision of a first-class quality cuisine for all functions and events
• Ensure the highest possible standards of food preparation and hygiene are maintained to at least the Silver standard level within the H & S Award in both retail and Hospitality
• Ensuring that standards of kitchen cleanliness and safety of work areas and equipment are maintained by all kitchen staff
• Ensure all food is ordered to the required level using nominated suppliers through the approved purchasing route
• Be responsible for stock rotation of all food product
• Co- ordinate the regular maintenance of kitchen equipment and introduce any necessary system to produce inventories and undertake equipment planning for events
• Support the business needs within the SEC Campus

• Ensure all staff are dressed in the correct uniform and it is all clean
• Assess staff competency and carry out ‘on the job’ training where necessary. Ensure all results are relayed to the Staffing Department
• Provide all food to specification as agreed with the General Manager
• Support the sales team with seasonal, innovative menus and service ideas
• Fully participate in all tasting for potential clients
• Be aware and adhere to statutory, legal and Company requirements for:
• Health and Safety
• Food Hygiene
• Licensing Laws
• Fire Regulations
• Sales of…