Job Purpose

The main objective of the relief chef manager is to manage each operation to budget and client/customer satisfaction in the absence of a permanent manager.

Duties and Responsibilities

  • Arrange the purchase of the required raw materials from nominated suppliers through the e-procurement system; these purchases to be within the budgeted food cost allowances set
  • Cook and supervise the cooking and service of menu choices to the required standard
  • Account for the sales and cost of the foods served through the company’s e-business system
  • To charge for cash sales such prices as are from time to time agreed by the client
  • To hold all monies received in a secure place
  • To keep cash and stock levels within the target figures set
  • To keep cash purchases to a minimum, observing financial targets set
  • Advertise and employ the required amount and calibre of staff on site to provide the contracted catering services
  • To ensure correct selection and recruitment of team members, including induction and documentation, so that an adequate structure is maintained.
  • To induct and train team members, recording and supervising their performance following best practice
  • To ensure all team members receive appraisals/job chats annually in order to establish future development needs
  • To identify the training and development needs of your team, making provisions for the development to be carried out and maintaining of records as necessary following best practice
  • To carry out any required disciplinary action, as set out in the Team Member Handbook, having first referred to the area manager
  • Hold team member meetings as appropriate
  • Attend weekly meetings with the client so that forthcoming events are discussed and all business requirements are met
  • Arrange special theme days and events to support the client’s policy and requirements as well as to relieve menu boredom for the customers
  • To guard against pilferage, misuse or abuse of all company or client monies, goods and equipment
  • To ensure that no work or food preparation of a personal nature is carried out on the client’s premises without the client and company’s express permission
  • To attend meetings and training courses required
  • To organise all requirements for special functions and evening events, this, may sometimes be outside normal working hours