Responsible to: Head Chef, Sous Chef, Junior Sous Chef
Responsible for:Demi Chef de Partie, Commis Chef and Trainees within section
Main Responsibilities:
- To prepare breakfast foods to a consistently high quality in line with menu specifications
- To prepare conference buffets and lunches and afternoon tea sandwiches to a consistently high quality in line with menu specifications
- To assist on Sauce and Larder sections when required
- To suggest daily specials incorporating seasonal ingredients
- To input into the writing of menus for all food out lets with regular reviews.
- To assist with training and development of all departmental staff
- To liaise with Sous Chef/s to ensure exceptional service levels are consistently delivered to guests.
- To accept and check deliveries from agreed suppliers to ensure that they are to the specification requested.
Other Responsibilities:
- To ensure all equipment is maintained in a clean working condition
- To report faulty equipment to Sous Chef / Head Chef
- To input into the compilation of and work within the agreed departmental budget
- To maintain hygiene standards in areas of responsibility
- To monitor stock levels within own department and order using the correct procedures
- To control and manage to an agreed budget maximising yield at every opportunity
- To monitor stock rotation
Training Responsibilities:
- Support other departmental training as required, where appropriate
- To Provide opportunities for personal and team development
Emergency Responsibilities:
- Fire Evacuation procedures. Statutory obligations in line with Company Policies.
Other Responsibilities:
- Interact with other members of Team and support where appropriate
- Attendance at meetings as requested by Sous Chef / Head Chef
PLEASE NOTE this Job Description is not exhaustive and you may be required to carry out other reasonable duties as required.
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