Head Chef

3 weeks ago

London, United Kingdom UK Parliament Full time

  Eligibility

This role is open to House of Commons, Parliamentary Digital Service and R&R Client Team employees only.

Introduction  

The Customer Experience and Service Delivery team aims to deliver a comfortable, safe and efficient environment for Members, their staff and staff of the House to work in; as well as providing a welcoming and functional environment for all visitors to the House of Commons.

Catering Services sits within the Customer Experience and Service Delivery team and aims to deliver the best quality service with an enthusiastic and professional team for the benefit of all our customers. We are responsible for the efficient operation of the House of Commons catering facilities within the agreed financial framework.

The Role  

The successful candidate will be responsible for the designated area of responsibility - all back of house food production and services within designated area of responsibility in the parliamentary estate, liaising closely with the other Head Chef and Executive Chef. The successful candidate will also co-ordinate and direct the day to day running of your designated area of responsibility, and the operations. To supply food that is to the required standard and ready for service at the appropriate times.

Some of the responsibilities for this role include:

Ensures all duties are delegated to Sous Chefs, Back of House Manager and Linen Manager as required. Ensures all relevant information relating to the operation, business and personnel is communicated to the other Head Chef and Executive Chef as required. Ensures workload is appropriately and fairly delegated and that tasks are performed to the standard required.

Skills and Experience  

To be successful in this role you will demonstrate:

Must have relevant catering qualifications i.e., City & Guilds 706, 1 & 2 or NVQ levels 1,2,3, or equivalent qualifications in professional cookery. As well as have valid accredited Food Safety & Food Hygiene to advanced level 3. Must be able to demonstrate good cooking and management skills whilst successfully working in all areas of the kitchen in a high volume, multi – outlet, high quality venue. Good communications and interpersonal skills that are both structured and summarises information to meet the needs and the understanding of the internal audience. People management. Skills and experience of managing, motivating, and developing kitchen staff, giving feedback, and supporting development. Must be able to make decisive independent decisions. Customer focused service. Must be able to assess and anticipate the requirements of the business to ensure a high-quality service is delivered. Uses the initiative to define and deliver business requirements.

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