Executive chef Work, Jobs in Gravesend, Ken (with Salaries)

Executive Chef
OCS Group —Stanford-le-Hope
- £19.14 an hour
- Monday to Friday
- Management
- Sales
- Cooking
Quick apply
Group Executive Chef
Heard Soho —London
- £85,000 - £95,000 a year
- Full-time
- Fast casual restaurant
- Quality control
- Travel
- Annual leave
- Employee discount
Quick apply
6d
Executive Chef Manager
Impact Food Group —London
- £55,000 a year
- Weekend availability
- Organisational skills
- Budgeting
- Leadership
- Annual leave
- Employee discount
Quick apply
2d
Executive Chef
CH&CO —London
- £60,000 a year
- Monday to Friday
- Hospitality
- Management
- Inventory control
- Employee assistance programme
- Employee discount
9d
Head Chef 12M FTC
Sodexo —London
- Up to £60,000 a year
- Full-time
- Microsoft Powerpoint
- Microsoft Word
- Management
- Employee assistance programme
Quick apply
Sous Chef - Live in
HandPickedHotels —Fawkham
- £44,000 a year
- Weekend availability
- Cooking
- Hotel
- Training & development
- Free parking
- Employee assistance programme
Executive Chef
BaxterStorey —London
- Day shift
- Management
- Cooking
- Recruiting
- Employee assistance programme
- Employee discount
Head of Campus Culinary
CH&CO —London
- £59,000 a year
- Weekend availability
- Hospitality
- Continuous improvement
- Mentoring
- Employee assistance programme
- Employee discount
4d
Sous Chef
RH —London
- From £65,000 a year
- Weekend availability
- Hospitality
- Inventory control
- Cooking
- Employee discount
- Flexible schedule
Quick apply
Executive Chef
Olive Dining —East London
- £45,000 a year
- Weekend availability
- Training & development
- Communication skills
- School
- Employee assistance programme
3d
Head Chef
Barrafina —London
- £71,179 - £78,297 a year
- Bar
- English
- Team management
- Annual leave
Executive Sous Chef
Edyn —Canary Wharf
- £56,000 a year
- Full-time
- Recruiting
- Leadership
- Employee discount
Quick apply
DEPUTY HOSPITALITY & EVENTS MANAGER
Houston & Hawkes —London
- £45,000 - £48,000 a year
- Full-time
- Hotel
- Leadership
- Employee assistance programme
Quick apply
9d
Casual Commis
HandPickedHotels —Fawkham
- £13 an hour
- Hotel
- Organisational skills
- Free parking
- Flexible schedule
Executive Chef (British cuisine)
Aqua Restaurant Group —London
- Up to £140,000 a year
- Full-time
- Inventory control
- Cooking
- Mentoring
- Employee discount
Quick apply
Head Chef - Monday - Friday
BaxterStorey —London
- Up to £55,000 a year
- Monday to Friday
- Hospitality
- Culinary experience
- Mentoring
- Employee assistance programme
- Employee discount
2d
Development Chef
Bart & Taylor Collection —Covent Garden
- From £50,000 a year
- Full-time
- Management
- English
- Quality control
Quick apply
Chef de Partie - Live In
HandPickedHotels —Longfield
- From £15.50 an hour
- Weekend availability
- Cooking
- Hotel
- Organisational skills
- Free parking
- Employee assistance programme
Quick apply
Head Chef - Monday - Friday
BaxterStorey UK —London
- Up to £55,000 a year
- Full-time
- Hospitality
- Culinary experience
- Mentoring
- Employee assistance programme
- Employee discount
Quick apply
3d
Executive Chef
Four Seasons —West End
- Full-time
- Customer service
- Cooking
- English
- Employee discount
9d

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Executive Chef

OCS Group -
Stanford-le-Hope

Quick apply

Job details

Permanent
£19.14 an hour

Qualifications

Pricing
Management
Stock ordering
Sales
Cooking
Catering
Complaint handling
Food safety and hygiene regulations
Menu planning
Onboarding coordination
Budget planning
Packaging
Staff training
Human resources
Recruiting
Cleaning
Customer interaction
Training & development
Kitchen stock ordering
Bookkeeping
Food safety
Cash handling
Rota coordination

Full job description

About The Company:

OCS UK & Ireland is a leading facilities management company with 50,000+ colleagues and a turnover in excess of £2bn. We deliver innovative, award-winning services within facilities management, hard services, cleaning, security and catering.

Our mission is to make people and places the best they can be for our colleagues, customers and the communities we serve. Our commitment to doing business the right way is rooted in our TRUE values - Trust, Respect, Unity, and Empowerment.

Why Work for OCS?

✅Award-Winning Employer: Ranked 36th on Glassdoor’s Best Companies to Work For 2025 — we value and motivate our people.

Digital Learning: The OCS Academy offers digital courses and resources to help you build skills and grow your career.

Retail Perks With our Hapi app, you can gain access to exclusive discounts, rewards and wellbeing resources.

Professional Growth: 600+ live learners across UK&I — Empowering colleagues with further development and qualifications!

Flexible Pay: Access a portion of earned wages before payday with our Wagestream App! (Contract Specific)

About The Role:

Days of Working: Monday to Friday - 6.30am - 3pm

General Aims:

To provide and maintain an efficient service to all areas under your control following best practice within the company ethos.

To comply with food safety and health & safety legislation in all areas of responsibility.

To operate the Company’s business to meet business objectives following the company’s policies and procedure

Ensuring high standards of personal appearance and dress, as laid down in company policies, and offering service of a polite, efficient and professional manner.

Key Responsibilities:

To provide food and beverages to the highest standard within the financial limitations set for the contract.

To prepare menus and order foodstuffs in accordance with requirements, using only products agreed from nominated suppliers.

To ensure that all foodstuffs are prepared and packaged following the company Food Safety System and in line with current legislation.

To charge for all sales such prices as agreed by your line manager/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 by the Operations Manager.

To prepare records of sales and complete required Company bookwork, complying with any additional book keeping systems.

Assist the Catering Manager to monitor performance weekly/ monthly by taking stock, reviewing results, and taking remedial action where necessary.

Liaise with Catering Manager to compile the annual budget in the standard format so that weekly targets are agreed. Carry out any adjustments necessary as agreed with the Catering Manager and Client.

Attend weekly meetings with the manager/client so that forthcoming events are discussed and all business requirements are met.

Hold catering team member meetings as appropriate.

To comply with all Company policies and regulations in respect of Food Safety, Health and Safety at Work and to ensure the highest standards of kitchen practice and hygiene.

To operate and maintain a cleaning rota to ensure hygiene standards are met.

To ensure that each day sufficient Team Academy Members are allocated to all locations in order that they can cope with food preparation needs and service requirements.

To rotate Team Academy Members to maximise learning and maintain job interest.

To ensure correct selection and recruitment of team members, including induction and documentation, so that an adequate structure is maintained.

To induct and train new team members, recording and supervising their performance following induction and probationary period guidance.

To support all team members with online learning and ensure that all mandatory training is completed within the given timescales.

To ensure all team members receive performance review/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 Catering Team Member Records as necessary using company documentation or systems.

To carry out any required disciplinary action, as set out in the Colleague Handbook, having first referred to the Operations Manager and company HR team.

To maintain the highest level of customer contact, keeping complaints to a minimum and ensuring these are dealt with professionally and promptly.

To promptly identify to the client via the Catering Manager any working hazards or sub-standard equipment which could provide a barrier to your achievement of any of the above.

To communicate with the Catering Manager any relevant feedback or information specific to the contract.

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 organise special days and other regular offers and initiatives promoting the facilities and Company’s name.

To ensure sufficient team members to cover the contract during holiday and sickness periods.

To promote good, pleasant customer relations in a professional manner.

How to Apply:

If you are interested in joining a business that encourages professional development, career progression and the chance to work with inspirational people then please click apply and register your interest! You can also sign up to our job alerts when registering which will notify you when other suitable vacancies are available.

We are an equal opportunities employer and rely on a diverse workforce with a broad range of knowledge, skills, and backgrounds to deliver our goals. We offer an inclusive and welcoming environment and actively encourage applications from all individuals regardless of race, gender, nationality, religion, sexual orientation, disability, or age.

Quick apply

Refine Your Search

executive chef jobs in gravesend, ken

Executive Chef

Group Executive Chef

Executive Chef Manager

Executive Chef

Head Chef 12M FTC

Sous Chef - Live in

Executive Chef

Head of Campus Culinary

Sous Chef

Executive Chef

Head Chef

Executive Sous Chef

DEPUTY HOSPITALITY & EVENTS MANAGER

Casual Commis

Executive Chef (British cuisine)

Head Chef - Monday - Friday

Development Chef

Chef de Partie - Live In

Head Chef - Monday - Friday

Executive Chef

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