Head Chef

• To check all prepared stations and food stocks (including dry stores) and replenish as necessary and inform the team of any relevant shortages.
• Create MENU and to be in control of kitchen and stock management
• To supervise and assist in the preparation of all food ensuring all necessary work is completed prior to the commencement of service.
• To confirm any special requirements (including menu items and dishes) outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To supervise and ensure the smooth and efficient service of food from the section by working and liaising with other sections of the kitchen and dining room staff at all times.
• To control wastage by maintaining the correct stock levels and rotation from dry stores and refrigeration and avoid the over producing of food.
• To ensure the agreed standards of food preparation and presentation are adhered to at all times.
• To train all new staff to the section to the standards required by the kitchen department.
• To make yourself aware and notify all your staff of all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To report all accidents or kitchen equipment defects to the GM
• To ensure all work areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times and especially after your shift has finished
• To ensure all food stuff are dated and labelled at all times.
• Job Types: Full-time, Permanent

Compensation: Competitive salary

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