Head Chef reference: 140951

As a Head Chefat Sodexo, based at SomersetBA20 2YB, you are not just a culinary expert—you are a key part of a team that delivers exceptional dining experiences. You will prepare and cook high-quality meals while ensuring food safety and hygiene standards are met. Your skills will contribute to a smooth and efficient kitchen operation in a dynamic environment.Join Sodexo and be part of something greater. You belong in a team where you can act with purpose and thrive in your own way.Purpose of the JobPreparation, cooking and service of food to the highest standards as per company quality procedures and Mess requirementsManage and motivate colleagues and assist in their development as directed by the catering managerContext and main issuesTo achieve and maintain the presentation and hygiene standards as required by Sodexo Corporate services and the clientTo control all food stocks complying with the correct ordering and delivery monitoring procedures laid down in the DMS. Undertake regular stock-checks and maintain stock levels as directed by the GCWOTo ensure HACCP principles are followed at all times encompassing legal requirements of the Food Safety Act 1990. All aspects of the foods journey through the system are to be monitored and recorded, to include delivery, freezer and fridges temperature checksTo comply with the HSWA, Food Safety and COSHH regulationsTo implement and monitor all aspects of the Quality Control System within the area of responsibility in conjunction with the catering managerTo ensure that areas of your responsibility are operating in compliance of Safeguard, DMS and EHO inspectionsTo ensure full allergen control is adhered to at all timesMain assignmentsTo have a full knowledge of all areas which have to be covered in the course of dutyTo plan, prepare, cook, serve food and control food wastage within specified budgets to the standard required by the client within the statement of requirementsTo manage and supervise the team and complete a work roster in conjunction with the catering manager taking into account feeding levels and functionsTo ensure all equipment within the area of responsibility is used correctly and training is undertaken in this area, where necessary, and recorded. On a quarterly basis identify any deficiencies and exchange requirements and communicate to the catering managerTo plan and cost menus (daily and function) to meet customer requirements liaising with the catering managerTo motivate, train and develop colleagues both as individuals and within the teamAccountabilitiesProvision of all meals to the required standard of the client/companyControl of the food budget and stock levelsDevelop team performance through training and organisationMeet all legal requirements in the areas of food hygiene, health and safety and COSHH, function costing, planning and provisionPerson SpecificationEssentialMust have one of the following qualifications or equivalent:- BSC (Catering), MHCIM, HND, City and Guilds 706/1 and 2, NVQ level 2 and 3 and possess an intermediate level food safety certificateDemonstrate experience of working in a similar role within the service industry at a comparable level in a companyDesirableIOSH and CIEH qualifications or equivalentProven track record of leading, managing and developing a teamExperience of working in a military environment8. Competencies – Indicate which of the Sodexo core competencies and any professional competencies that the role requiresGrowth, Client and Customer Satisfaction/Quality of Services providedIndustry AcumenRigorous Management of ResultsAnalysis and Decision MakingBrand NotorietyPlanning and OrganisingLeadership and People ManagementInnovation and Change