Job Description – Head Chef
•To prepare and cook food consistently to the standard set by the Directors of the business and to contributeto the creation of seasonal dishes for the menu
•To constantly check the preparation and presentation of all dishes before they leave the kitchen to ensurethat optimal standards of quality are met
•To compile and complete the list of daily operational tasks for the kitchen section at ensure that these are metto the required standard of the Restaurant and within the given time frames
•To complete all stock ordering , stock storage (including food preservation by refrigeration, freezing and drylarder) , stock rotation and cleaning tasks for the section to the required standard within the given time
•To maintain the correct level of stock by accurately estimating food costs as set down by the Directors . Alwaysminimising wastage of any sort
•To check and put away deliveries appropriately as required
•To comply with and enforce all statutory and legal requirements for fire, health and safety, hygiene, licensingand employment and to ensure team members similarly comply.
•To accurately carry out instructions received by the directors of the business relating to
service protocols and ensure any cooking or preparation problems are discussed with them after service
•To appropriately delegate and/or assist in all tasks necessary within the kitchen
•To accurately and calmly give instructions and training to junior staff during service including guidance on food preparation and cooking techniques and assist if necessary in the completion of their instructions
•To maintain and work carefully with any personal or restaurant equipment to minimise accidents andbreakages
•To supervise the clean down in all the sections at the close of each shift and assist with managing any othercleaning tasks as required
•To maintain good time keeping, reporting for duty clean, tidy and in correct uniform
•To attend management meetings and conduct training as required
•To report hazards and maintenance requirements in the workplace to Director.
•To prepare and cook food consistently to the standard set by the Directors of the business and to contributeto the creation of seasonal dishes for the menu
•To constantly check the preparation and presentation of all dishes before they leave the kitchen to ensurethat optimal standards of quality are met
•To compile and complete the list of daily operational tasks for the kitchen section at ensure that these are metto the required standard of the Restaurant and within the given time frames
•To complete all stock ordering , stock storage (including food preservation by refrigeration, freezing and drylarder) , stock rotation and cleaning tasks for the section to the required standard within the given time
•To maintain the correct level of stock by accurately estimating food costs as set down by the Directors . Alwaysminimising wastage of any sort
•To check and put away deliveries appropriately as required
•To comply with and enforce all statutory and legal requirements for fire, health and safety, hygiene, licensingand employment and to ensure team members similarly comply.
•To accurately carry out instructions received by the directors of the business relating to
service protocols and ensure any cooking or preparation problems are discussed with them after service
•To appropriately delegate and/or assist in all tasks necessary within the kitchen
•To accurately and calmly give instructions and training to junior staff during service including guidance on food preparation and cooking techniques and assist if necessary in the completion of their instructions
•To maintain and work carefully with any personal or restaurant equipment to minimise accidents andbreakages
•To supervise the clean down in all the sections at the close of each shift and assist with managing any othercleaning tasks as required
•To maintain good time keeping, reporting for duty clean, tidy and in correct uniform
•To attend management meetings and conduct training as required
•To report hazards and maintenance requirements in the workplace to Director.
