Chef Manager

Role Purpose In ISS we create places that work, think and give. You will form a key part of this placemaking culture, driving the customer touchpoint journey, as an ambassador of exceptional workplace experience for both the client and ISS Livv. Within the position of Chef Manager, you will be working as part of the workplace experience team, curating a workplace environment that increases wellbeing, productivity and enhances company culture that our end users want to a part of. Actively seeking opportunities to improve onsite service experience and deploy new initiatives in line with the ISS Global Strategy. Key Responsibilities • To actively seek new business • To ensure the production of food to the highest quality and service standards using current trends in cooking techniques and new commodities • To develop and progress the business in line with high street trends • To plan, coordinate and order all food requirements • To adhere to standard recipes and production planning in line with client numbers • To actively build good client relationships. • To be involved in selling new initiatives to the client in an effort to continually innovate. • To ensure the prompt service of meals and services at required times to the company's standard and to the satisfaction of the clients. • To ensure that the meals and services comply with the agreed budgetary standard and cost. • To ensure that nominated suppliers are being used to provide the relevant supplies. • To maintain the profitability of the contract • To ensure that all company book work and returns are completed in the prescribed • manner. • To organise the collection and collation of relevant material to compile the budget. • To ensure consistent standards of service through effective recruitment, selection and training of all staff • To maintain accurate and up to date personnel files including working hours, payroll and training records • To effectively communicate with all the team on a regular basis, including monthly documented briefings and weekly management team meeting • To assess training needs by applying the appraisals procedure • To take overall responsibility for all activities in the catering areas • To ensure all kitchen areas are always left clean and tidy Experience & Traits • Food ordering • Menu planning • HSEQ compliance and management • Stock control • Customer satisfaction • Team leadership