Come and join our Absolute Taste Travel Team, providing catering on a number of high-profile contracts, focusing on rail and private jet catering. The travel team is a 365-day operation with a variety of offerings, from bespoke fine dining for our private jet customers and up to 12,000 dishes per day for our rail contracts.

We are looking for a versatile, passionate and dedicated Head Chef to lead our Travel Team, working under the Travel Executive Chef in our wonderful state-of-the-art headquarters in Bicester, Oxfordshire. 

Benefits:

·       25 days annual leave (plus bank holidays) per annum*

·       Contributory Pension Scheme*

·       Life Insurance Cover*

·       24/7 telephone health & well-being support & counselling service* 

·       Paid Sick Leave (up to 10 days) *

*T&Cs apply to all of the above

Role Responsibilities:

• To manage the day to day culinary requirements of the Travel teams based in Bicester – Private jet catering, rail catering contracts – Eurostar and Great Western Rail
• To lead the catering teams daily, giving direction on daily tasks and holding all team members accountable for high quality, consistent food production
• Inspiring the chef brigade to deliver high standards in all areas, including presentation, taste, food safety and quality of produce
• Confident in following specs and set menus
• Great communication and leadership skills 
• To manage all kitchen personnel and kitchen personnel issues
• To manage and exercise company Food Safety and Health and Safety policies
• To take a “hands-on” approach in managing, assisting with, monitoring and overseeing all production, stock and operational kitchen related concerns
• To control and minimise all kitchen associated costs without detriment to the business or service
• To work with the Head of Travel and Exec Chef in driving forwards the Absolute Taste Travel department
• To assist other company departments where required 

SUMMARY OF KEY AREAS:

• Oversee and manage the chef brigade and to ensure smooth operation
• To lead the brigade in a proactive and motivational manner
• To ensure that all food is prepared, produced and packed on time and consistently high quality
• Lead by example in “being hands on” with food preparation and production where necessary
• Manage staffing rotas, hours, holidays and lieu days and cover
• Assist in recruitment, training, development and assessment of kitchen brigade
• Manage all food procurement, stock inwards, stock management and minimise wastage
• To ensure that all legislative and Government guidelines are adhered to including The Food Safety Act, Health & Safety at Work Act, COSHH and Fire Regulations
• To ensure that all production and associated areas are tidy, clean and hygienic at all times, installing a “clean as you go” practise.
• To manage and monitor daily and weekly cleaning duties
• Any other reasonable duties as requested by management from time to time
• To be conversant with all company codes of conduct

The role is 40 hours per week (5 days out of 7).  A mixture of early and late shifts on a rota produced at least 1 month in advance

This list for the Head Chef role is not exhaustive of all duties and responsibilities.

Come and join our Absolute Taste Travel Team, providing catering on a number of high-profile contracts, focusing on rail and private jet catering. The travel team is a 365-day operation with a variety of offerings, from bespoke fine dining for our private jet customers and up to 12,000 dishes per day for our rail contracts.

We are looking for a versatile, passionate and dedicated Head Chef to lead our Travel Team, working under the Travel Executive Chef in our wonderful state-of-the-art headquarters in Bicester, Oxfordshire. 

Benefits:

·       25 days annual leave (plus bank holidays) per annum*

·       Contributory Pension Scheme*

·       Life Insurance Cover*

·       24/7 telephone health & well-being support & counselling service* 

·       Paid Sick Leave (up to 10 days) *

*T&Cs apply to all of the above

Role Responsibilities:

• To manage the day to day culinary requirements of the Travel teams based in Bicester – Private jet catering, rail catering contracts – Eurostar and Great Western Rail
• To lead the catering teams daily, giving direction on daily tasks and holding all team members accountable for high quality, consistent food production
• Inspiring the chef brigade to deliver high standards in all areas, including presentation, taste, food safety and quality of produce
• Confident in following specs and set menus
• Great communication and leadership skills 
• To manage all kitchen personnel and kitchen personnel issues
• To manage and exercise company Food Safety and Health and Safety policies
• To take a “hands-on” approach in managing, assisting with, monitoring and overseeing all production, stock and operational kitchen related concerns
• To control and minimise all kitchen associated costs without detriment to the business or service
• To work with the Head of Travel and Exec Chef in driving forwards the Absolute Taste Travel department
• To assist other company departments where required 

SUMMARY OF KEY AREAS:

• Oversee and manage the chef brigade and to ensure smooth operation
• To lead the brigade in a proactive and motivational manner
• To ensure that all food is prepared, produced and packed on time and consistently high quality
• Lead by example in “being hands on” with food preparation and production where necessary
• Manage staffing rotas, hours, holidays and lieu days and cover
• Assist in recruitment, training, development and assessment of kitchen brigade
• Manage all food procurement, stock inwards, stock management and minimise wastage
• To ensure that all legislative and Government guidelines are adhered to including The Food Safety Act, Health & Safety at Work Act, COSHH and Fire Regulations
• To ensure that all production and associated areas are tidy, clean and hygienic at all times, installing a “clean as you go” practise.
• To manage and monitor daily and weekly cleaning duties
• Any other reasonable duties as requested by management from time to time
• To be conversant with all company codes of conduct

The role is 40 hours per week (5 days out of 7).  A mixture of early and late shifts on a rota produced at least 1 month in advance

This list for the Head Chef role is not exhaustive of all duties and responsibilities.