Head Chef

£42,000 per annum

London

We have a great opportunity for an experience “Head Chef” to join Gather & Gather and work in one of our prestigious sites in Central London.

At Gather & Gather, we are known as one of the UK & Ireland's most distinctive workplace catering experts. We are passionate about great food and coffee and putting our employees and customers at the heart of everything we do.

Site: BUPA

Location

1 Angel Ct, London EC2R 7HJ

Salary

£42K

Contract: 40 hours per week

Work Pattern: Monday to Friday (some evenings with overpay)

About BUPA

BUPA is an international health insurance and healthcare company that provides high-quality, affordable health services, with over 38 million customers worldwide. Providing better healthcare through its products, clinics, hospitals, and dental centres.

About Gather & Gather

Gather & Gather catering business was founded in 1998. A distinctive brand with on-trend food and drink, engaging teams, and experience in creating design-led environments help clients make the most of an opportunity to create a point of difference through food and drink. Predominantly a workplace hospitality business, working with some of the UK and Ireland’s best-known brands and organisations.

Key Responsibilities

• To fully understand and interpret the CH&CO brand regarding food and food service.
• To prepare and oversee all food preparation to the highest standard and in line with the CH&CO style.
• To produce food in a timely fashion to ensure smooth customer service.
• Ensure that all appropriate ingredients are available for the menus being prepared and where necessary identify shortages and instigate action to source ingredients.
• Managing a team of casual chefs and kitchen assistants and assisting with their training and development
• Responsible for the day-to-day running of the kitchen and ensuring all food safety, allergen information and other key factors are withheld.

Kitchen set-up and other information:

• Our kitchen has two rationales, a fryer, hobs, plenty of fridge/freezer storage, and a dry store. We produce food for roughly 250-300 people Tuesday, Wednesday, and Thursday. Around 100 on Mondays and Fridays. The same kitchen produces food for the canteen as well as Hospitality.
• The canteen includes three mains: a daily salad bar, sandwiches and soup, and a weekly menu.
• Hospitality goes from breakfasts, hot and cold lunch buffets, fine dining, and evening functions with canapes, and finger food.
• The kitchen structure is Head Chef, Sous Chef, and Commis.
• On top of the cooking, the Head chef’s requirem