Chef Manager

Chef Manager is responsible for the overall management of a corporate catering facility, ensuring the delivery of high-quality food and excellent customer service while maintaining food safety, budgetary control, and operational efficiency. The role combines hands-on culinary leadership with management responsibilities.

Key Responsibilities

Food Production & Service

• Plan, prepare, and oversee the delivery of fresh, high-quality food offerings.
• Ensure all food is prepared and presented to company standards.
• Manage breakfast, lunch, hospitality, and meeting room catering services.
• Develop seasonal menus and promote healthy food choices.
• Monitor portion control and minimise food waste.

Team Leadership

• Lead, train, and motivate catering staff.
• Manage employee schedules and labour requirements.
• Conduct team briefings and performance reviews.
• Ensure a positive and productive working environment.

Health, Safety & Compliance

• Maintain full compliance with HACCP and food safety regulations.
• Ensure all health and safety procedures are followed.
• Complete food safety records and audits accurately.
• Maintain high standards of cleanliness throughout the kitchen and service areas.

Financial Management

• Control food, labour, and operational costs.
• Manage stock ordering, receiving, and inventory control.
• Monitor budget performance and achieve financial targets.
• Identify opportunities to increase sales and profitability.

Customer Service

• Build strong relationships with clients and site stakeholders.
• Respond promptly to customer feedback and requests.
• Organise catering for meetings, events, and special functions.
• Ensure an exceptional customer experience at all times.

Administration

• Complete weekly reports and operational documentation.
• Manage supplier relationships and purchasing requirements.
• Ensure all company systems and procedures are followed.

Skills & Experience

• Previous experience as a Chef Manager, Head Chef, or Catering Manager.
• Experience within corporate, business, or contract catering environments.
• Strong leadership and people management skills.
• Excellent organisational and communication abilities.
• Good financial and commercial awareness.
• Food Safety Level 3 qualification (preferred).
• Competent in Microsoft Office and catering management systems.

Personal Attributes

• Professional and customer-focused.
• Strong attention to detail.
• Ability to work independently and manage multiple priorities.
• Positive, flexible, and results-driven approach.
• Passion for food quality and service excellence.