Chef

About The Role:

We are seeking a dedicated and experienced Chef to manage and oversee kitchen staff and operational areas as directed by the Catering Manager. The Chef will play a key role in delivering high-quality catering services on-site, ensuring efficiency, cost-effectiveness, and excellent customer service.

Hours: 2-week rotating schedule

Week 1 (31 hours):

Thursday: 08:00 - 18:00 (30-min break)

Saturday: 07:15 - 18:30 (30-min break)

Sunday: 07:15 - 18:30 (30-min break)

Week 2 (24 hours):

Monday: 08:00 - 13:30

Tuesday: 08:00 - 17:30 (30-min break)

Thursday: 08:00 - 18:00 (30-min break)

Key Responsibilities:

• Prepare and serve high-quality food in line with customer requirements
• Deputise for the Catering Manager when needed
• Lead and manage catering staff, ensuring a smooth operation
• Accurately complete timesheets and submit them to payroll on time
• Manage stock levels, placing orders as required and ensuring proper stock rotation to minimise waste
• Conduct regular stock checks and submit reports to the finance department
• Maintain HACCP records and ensure strict adherence to food hygiene regulations
• Understand and cater to dietary and nutritional needs, particularly for patients
• Collaborate with the Catering Manager to develop varied and appealing menus
• Ensure all client and service user orders are accurately collected and delivered on time
• Oversee vending machine operations and sales (if applicable)
• Maintain high standards of cleanliness in the kitchen, food preparation, and service areas
• Ensure food preparation and service equipment are clean and well-maintained
• Provide on-the-job training to catering staff, with a strong focus on food hygiene
• Monitor budgets and ensure all resources are managed cost-effectively
• Serve food and beverages as needed
• Liaise regularly with facilities staff, departments, and service users

About You:

• Level 2 Catering Qualification
• Previous experience in a similar catering role
• Knowledge of service level agreements and ability to meet expectations
• Experience working within a set menu and budget constraints
• Strong problem-solving skills with a systematic approach
• Excellent communication and networking abilities
• Familiarity with commercial kitchen operations and procedures
• Passionate about food and delivering excellent service
• Adaptable, resilient, and able to work independently under pressure
• Strong negotiation and conflict resolution skills
• Ability to manage competing priorities effectively

About Us:

At GFM we pride ourselves on service, innovation and the ongoing relationships we have with our client. We are not simply a facilities management company.

By building lasting relationships with over 100 clients GFM have become one of the countries leading FM companies.

We offer a full spectrum of FM services, including maintenance, cleaning, catering, security, horticulture, environment and energy.

Which can be delivered as a single line or a tailored bundle, but what GFM do best is offer fully integrated bespoke solutions.

Safeguarding Statement:

Grosvenor House Group is committed to safeguarding and promoting the welfare of children and vulnerable adults. As part of our safer recruitment process, all candidates will be subject to pre-employment checks, including reference checks and an enhanced DBS disclosure.

We welcome applications from all sections of the community and are committed to promoting diversity and equality in the workplace.