Relief Chef ManagerEducation SectorVarious Locations in South West London£35,000 No evenings & Weekends42 weeksWe are seeking a passionate and experienced Relief Chef Manager to join our clients team in a unique and exciting role within an educational setting. As a Relief Chef Manager, you will play a crucial role in ensuring the smooth operation of our school kitchens during periods of absence or increased demand. You will be responsible for preparing high-quality meals, managing kitchen staff, and maintaining the highest standards of food safety and hygiene.Benefits: 

• Monday to Friday - No evenings or weekends! 
• Salary £35,000 annually. 
• Competitive bonus structure
• Healthcare benefits. 
• Career progression. 
• Travel discounts.
• Pension scheme. 
• Monthly staff awards

This role is contracted to 42 weeks a year; there may be temporary opportunities for you during term time on other sites. Key Responsibilities:

• Planning and preparing daily meals, ensuring dietary requirements are met, and quality standards are maintained.
• Leading a kitchen team in the production and service of meals.
• Controlling and monitoring the food budget and ensuring optimal use of resources.
• Flare and passion to be at the forefront during service, with personable interaction with all children
• Adhering to food hygiene and health & safety policies.
• Creating varied menus that inspire and cater to the tastes and dietary needs of our student body.
• Ordering and maintaining inventory of food and kitchen supplies.
• Managing and training kitchen staff, and maintaining a positive and professional environment.

About You:

• Minimum 2 years catering experience.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Able to manage a team and kitchen operations.
• Proficiency in nutrition, portion control, food planning, and preparation.
• Strong organizational skills.
• Good understanding of health and safety regulations.
• Excellent communication skills, with the ability to interact professionally with students, staff, and suppliers.
• An innate passion for food and cooking, with a creative and innovative approach to menu creation.

They value their employees and strive to provide a supportive, enjoyable, and rewarding working environment.