Operational Support Chef

• Supporting chefs in delivering exceptional guest experiences through consistent food quality.
• Monitoring and improving key performance indicators related to food cost, wastage, and margin.
• Holding teams accountable to ensure operational standards and recipe compliance are met.
• Collaborating with venues to identify and address gaps in culinary execution and training.
• Supporting resort teams in compliance to H&S and FSMS policy through regular audit routines.

Key Responsibilities

• Accountable for supporting resorts to achieve operational excellence by auditing recipe and dish accuracy, food presentation and quality to drive standards and NPS scores
• Accountable for auditing venue standards to ensure high standards of cleanliness, good food technical practises and health and safety procedures are always followed
• Support L&D with identifying chefs’ skills gaps to improve team skills, competency and develop chef knowledge
• Responsible for admin tasks to add and update all recipes in e.g. Starchef, TenKites and DateCodeGenie
• Responsible for providing all pre-launch menu and recipe details to support a successful menu launch, with ongoing support and training for consistent menu execution
• Ensure food safety regulations are strictly adhered to
• Support the Technical Food Safety Team with ensuring accurate food allergen visibility to guests
• Support the Finance Business Partner in understanding margin performance against theoretical GP targets
• Support Procurement in advising best equipment to aid commercial performance and maximise profitability via product consolidation with clear plans to reduce redundant stock
• Support Procurement with ongoing food quality reviews, product selection and substitution sign off to drive costs down whilst retaining food quality
• Support Proposition with occasional menu dish development
• Aware of TI/NPS scores for food quality and supports changes to help improve scores and reduce guest problems
• Support resort leadership with reviewing action plans following issues identified through audits Support franchise venues with BOH operations to drive quality and brand standard compliance

Skills, Knowledge & Expertise

• Knowledge of food production processes and techniques
• Operational knowledge of multi-site high-volume kitchen environments – buffet & retail
• Experience in introducing operational improvements to grow food quality scores
• Sound knowledge of HACCP, Food Safety, and Health & Safety standards
• Level 4 food safety
• Able to manage multiple priorities and adapt quickly to changing requirements.
• Ability to influence and inspire teams across multiple sites
• High standards and attention to detail
• Flexible approach
• Great communication skills
• Problem solving attitude

Benefits