Lead the development and implementation of menus and food style for the Hospitality, Executive dining, Restaurants, Grab & Go, Cafés, Events and any other catering services required by BNP Paribas customers and executive team.
Work alongside the hospitality and restaurant teams to deliver daily food requirements
Incorporate BNP Paribas Wellness and CSR approach throughout the food offer and work with the marketing team to develop wellbeing approach.
Plan and co-ordinate all production and activity according to the requirements of each kitchen and service delivery location within the building.
Maintain and achieve the catering budgets and standards set out by Lexington in conjunction with the Transformation Manager, Group Development Chef and the Chef Director.
Establish and maintain health and safety and hygiene and hygiene procedures in line with the company’s policy.
Ensure that food is produced and presented in conjunction with the kitchen team maximising customer appeal and exceed Lexington’s and client expectations.
Ongoing development of the food offer to reflect the latest trends and client requirements.
Set an example to and monitor the performance of all kitchen staff.
Conduct the purchase, receiving, storage and stock controls of all lines demonstrating kitchen due-diligence.
Show financial management through correct costing, stock taking and menu planning benefiting both Lexington and our customers.
Recruit, support, train, coach and manage all kitchen staff and set an example for delivering an efficient quality and financially beneficial service for both Lexington and our customers.
Enhance and improve skills and knowledge by training and development benefiting self, all staff, Lexington and our customers.
B&I experience in contract catering, events, hospitality.
3+ years in a similar role desirable.
Commercial high-end contract catering, restaurant or hotel experience is an advantage.
Have managed a skilled and highly motivated team of chefs producing a consistent quality of delicious food.
Able to display flair, imagination and innovation in planning menus.
Sound kitchen management skills and food cost control.
Practical experience in training and staff development.
Level 3 in both Food Safety and Health & Safety.
Flexible approach & an ability to work under pressure and understand the needs of business
Good at planning ahead and able to look at multiple options to help a final well-informed decision.
Positive, polite and realistic.
Must be friendly, a great team player, excellent communicator, fun, enthusiastic and professional at all times.
Able to prioritise and work under pressure.
Financial acumen and computer literacy is a must.
Enthusiasm for the industry, passion for food and understanding of the changing industry, good knowledge of food trends.
Experience of dealing with and developing a long-standing client relationship.
Experience in writing monthly / quarterly client reviews.
Driven self-starter who will relish this challenge.
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