Lead Chef Manager for Aramark
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In this key role, you will supervise kitchen staff and daily operations while ensuring compliance with food safety standards. You’ll also engage in menu planning, maintain food quality, and manage the inventory. Communicating effectively with the team and clients will be essential to meet service expectations.
Key Responsibilities: • Oversee daily kitchen operations and staff • Ensure compliance with food safety regulations • Plan diverse and innovative menus • Control food delivery and supplier quality • Maintain HACCP documentation and procedures
Requirements: • 1–2 years of food service experience • NVQ Levels 1, 2, 3 or equivalent • Outstanding leadership and communication abilities • Capacity to follow and give clear instructions • Self-motivated with a flexible approach
Enhance dining experiences with your exceptional leadership at Aramark.
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