Responsibilities:
1. To arrive for work on time, well-groomed and presenting a professional appearance to our guests.
2. Responsible for the smooth running of the Kitchen in line with company standards of Procedures, predetermined budgets, and all relevant legislation.
3. Training & Development of the kitchen Team using relevant techniques and ensuring all training is documented.
4. Overall responsibility for the kitchen’s daily operations.
5. Liaising with the relevant companies for food orders.
6. Creating new dishes and menus.
7. Interviewing and hiring new staff.
8. Maintaining/raising the food’s profit margins as advised by the Owner.
9. Monitoring and controlling stock levels.
10. Ensuring correct stock rotation procedures are followed.
11. Implementation of health and safety procedures in the kitchen.
12. Estimating costs and ensuring all purchases come within budget.
13. Taking care of the kitchen’s accounts and creating a work roster.
14. Employee Relations & Performance Management of the Kitchen Team with the assistance of the HR Department.
15. Management of the departments staffing levels/holidays in line with budgets.
16. Supervise the activities of the Kitchen team to ensure all team members are aware of their responsibilities and are performing all duties to a consistently high standard.
17. The Management of all stock levels in line with Budgets.
18. To work with Owner on menu planning through monitoring of food sales and introducing new menu ideas.
19. To be aware and ensure compliance with all company policies regarding: Fire, Health & Safety, Hygiene, Food Hygiene, Customer Care & Security and contact tracing.
20. To read, understand and comply with your responsibilities/Management of your team’s as defined in the Health & Safety Statement and Staff Handbook.
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