Night Shift Chef - Team Lead

Job Description: Chef Function: Corporate Services Job: Catering Position: Night Shift Chef - Team Lead Immediate Manager: Executive Head Chef Working times: 7pm-3am 1. Purpose of the Job: Production and service of food according to the Service Level Agreement while maintaining correct levels of Food Safety and Health & Safety. 2. Organization Chart: Catering Manager Assistant Catering Manager Executive Head Chef Night Shift Chef-Team Lead 3. Context and Main Issues: Comply with Company and statutory regulations. Implement all health & safety policies, procedures, and guidelines. Adhere to emergency evacuation procedures. Implement COSHH (Control of Substances Hazardous to Health). Complete Daily Tasks for the site. Follow Unit Site Specific Security Procedures. 4. Main Assignments: Ensure that Company documentation and administration procedures are followed to the required standard. Maintain the prompt and efficient preparation and service of all meals and breaks at the required time, meeting the standard set in the Service Level Agreement, satisfying the Client, Customers, and Sodexo. Prepare all food with due care and attention, particularly for customers with special dietary requirements (e.g., nut, dairy, or wheat allergies). Maintain service for all hospitality-related activities, including production, service, and clear-down. Ensure goods are correctly and quickly stored on a 'first in, first out' basis, complying with Health and Safety regulations. Comply with all Company & Client policies and procedures, site rules, and statutory regulations (including Health & Safety, food hygiene, cleanliness, fire safety, and COSHH). Ensure all equipment is in safe working order, checked regularly, serviced, and any faults are reported and rectified before use. Establish and maintain satisfactory relationships with individuals at all levels within the Company and the Client organization. Monitor and record temperatures of fridges, freezers, hot cupboards, and serveries in line with Company regulations and the Food Safety Act. Keep stock levels to the agreed targets and order supplies from nominated suppliers. Report and take action where possible in cases of accident, fire, loss, theft, damage, unfit food, or other irregularities. Attend meetings and training courses as required. 5. Accountabilities: Deliver exceptional customer service to build long-term relationships with customers and the client. Communicate effectively and build relationships with others. Continuously improve standards and quality of performance and service. Work professionally and effectively with others to achieve desired results. 6. Person Specification: Experience working in a catering team. Excellent customer service and communication skills. Experience working in a standards/compliance environment. High standard of personal hygiene, appearance, and cleanliness to comply with statutory and Company regulations. Maintain up-to-date Security Access to sites, ensuring vetting processes are completed, updated, and approved every five years. 7. Competencies: Sodexo Core Competencies: Growth, Client & Customer Satisfaction / Quality of Services Provided Leadership & People Management Rigorous Management of Results Innovation and Change Brand Notoriety Business Consulting Commercial Awareness HR Service Delivery Employee Engagement Learning & Development