Head Chef
As an integral member of this restaurants team team, you will lead the development and provision of high quality food and all food management. You will adhere to strict health and safety guidelines and you will manage and support the restaurant catering team to the highest standards. You will take a lead on menu design, supplies and restaurant records.
Main duties
- Ensure that all food is prepared and cooked to restaurant standards and that the kitchen is run effectively and efficiently
- Ensure that food preparation and hygiene standards are maintained by all at all times and that information regarding the food safety act is disseminated to all staff
- Ensure that personal hygiene standards are maintained in line with statutory requirements
- Assist the Restaurant Manager in budgeting and making efficient use of resources including stock management and minimizing wastage.
- Ensure all equipment is fit for purpose and services and maintained and any defects reported
- Report and take corrective action where there may be defective foods or irregularities
- Attend training courses and meetings as necessary
- Participate and support others in company safety initiatives
- Take a lead on developing junior staff and ensuring they are effectively supervised.
- Ensure the restaurant operates in full compliance of Health and Safety at work Act and all other industry standards and guidance.
- Ensure the ordering of bar and foodstuffs in negotiation with the Restaurant Manager
- Take a lead on promoting regular cleaning
- Carry out any other duties that may be requested that are in line with your job description and responsibilities.
Supporting Others
- Give guidance and support to the catering team and provide monitoring and evaluation of tasks and roles of the same
- Provide weekly service plan in cooperation with the Restaurant Manager
- Take a lead on Health and safety as it affects the delivery of food, safety of staff and customers and the overall restaurant requirements
Machinery/equipment/materials/consumables
- Ensure correct use of machinery and cleanliness and hygiene of same
- Knowledge and competence of cleaning materials and chemicals as approved by COSHH
- Manage stock, in particular date order, deliveries, ordering and consumption
Communication
- Investigate customer complaints where appropriate
- Promote clear and effective communication with catering team and other staff.
- Promote the company image at all times
Summary of Key Terms
Hours: 40 hours over 5 days
Holiday: 4 weeks holiday per annum
Salary: 28k-32k per annum
Responsible to: Director
Responsible for: Sous Chef, Pastry Chef, Kitchen and cleaning staff,
Relates to: Restaurant Manager, Bar Manager & Waiting staff
Probationary: 3 months