Deputy Chef Manager Job Gravesend area,Northfleet England UK,Management

Location: Northfleet

About The Company

OCS UK & Ireland is a leading facilities management company with 50,000+ colleagues and a turnover in excess of £2bn. We deliver innovative, award-winning services within facilities management, hard services, cleaning, security and catering. Our mission is to make people and places the best they can be for our colleagues, customers and the communities we serve.

Our commitment to doing business the right way is rooted in our TRUE values
- Trust, Respect, Unity, and Empowerment.

About

The Role

Days of Working: Variable shifts dependent upon business needs
-0630 - 1500 / 0700 - 1530 / 0900 - 1730

General Aims:

To provide and maintain an efficient service to all areas under your control following best practice within the company ethos.
To comply with food safety and health & safety legislation in all Operations of responsibility.
To operate the Company’s business to meet business objectives within the framework of best practice following the Company’s policies and procedures.
Ensuring high standards of personal appearance and dress, as laid down in the Colleague Handbook, and offering service of a polite, efficient, and professional manner.

Key Duties/Responsibilities

To ensure the provision of food and beverages to the highest standard within the financial limitations set for your contract.
To order foodstuffs in accordance with requirements, using nominated suppliers.
To produce food items required within your unit to meet the standards laid down by the company and the client, in line with the contractual agreement.
To ensure that all foodstuffs are prepared and packaged following the company Food Safety System and in line with current legislation.
To charge for all sales such prices as agreed by your line manager/the client.
To hold all monies received in a secure place
To keep cash and stock levels within the target figures set.
To keep cash purchases to a minimum, observing financial targets set by the Operations Manager
To prepare records of sales and complete required Company bookwork, complying with any additional bookkeeping systems.
To monitor performance weekly/monthly by taking stock.
To ensure all bookwork is completed and submitted by set time deadlines.
Attend weekly meetings with the client so that forthcoming events are discussed, and all business requirements are met
Hold team meetings as appropriate.
To comply with all Company policies and regulations in respect of Health and Safety at Work and to ensure the highest standards of kitchen practice and hygiene.
To operate and maintain a cleaning rota to ensure hygiene standards are met.
To ensure correct selection and recruitment of team members, including induction and documentation, so that an adequate structure is maintained following company guidance.
To ensure that each day sufficient team members are allocated to all locations in order that they can cope with food preparation needs.
To rotate team members, as required, to maximise learning and maintain job interest.
To induct and train new team members, recording and supervising their performance following company induction and probationary period guidance.
To support all team members with online learning and ensure that all mandatory training is completed within the given timescales.
To ensure all team members receive appraisals/job chats annually to clearly establish future development needs.
To identify the training and development needs of your team members, making provisions for the development to be carried out.
To carry out any required disciplinary action, as set out in the Colleague Handbook, having first referred to the Operations Manager and the company HR team.
Hold team member meetings as appropriate – as a minimum the monthly newsletter and Tool Box Talks must be issued and discussed with all team members.
To maintain the highest level of customer contact, keeping complaints to a minimum and ensuring these are dealt with professionally and promptly.
To promptly identify to the client via the Operations Manager any working hazards or sub-standard equipment which could provide a barrier to your achievement of any of the above.
To communicate with the Operations Manager any…


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