Controlling and directing the food preparation process and any other relative activities. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
Job Responsibilities 1
Principal Accountabilities - To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
To participate in the procedure according to the company’s Food Safety Management. - document. To maintain the correct use of the processes including cleaning and closing down procedures.
To ensure quality control measures and hygiene systems are achieved at all times. - To have total accountability for the day to day running of the kitchen service.
To purchase all food and food related products using company nominated suppliers. - To achieve food budget cost controls, ensuring minimum wastage within the unit.
To actively participate in the ongoing management and development of menus. - Stock takes are produced monthly in conjunction with the team.
Ensure all paper work is stored correctly - Stock rotation and use by dates for the production of food are followed and food is produced so not to contribute to wastage.
All menu’s are costed accurately - To maintain all equipment within the catering operation through due care and diligence as instructed.
To notify the Development Chef or Catering Manager regarding engineer call outs for all repairs on catering equipment, unless otherwise instructed.
To be responsible for the actions and discipline of all staff in line of command in liaison with HQ - To ensure operational areas are properly prepared for all functions each day.
To take active part in the annual Training Days. - To participate in the staff meetings - To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.
To undertake staff briefing with all team members at the start of their working day. - Labour tracking sheets are compiled daily and within budget - Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy - Time sheets are signed off and submitted to payroll on time - To actively recruit and select kitchen personnel - - -
Job Responsibilities 2
Additional Responsibilities 3
Job Knowledge & Skills
Shows Entrepreneurial Spirit - ProficientAgility - ProficientStrives for Innovation - ProficientDrives Performance M1Demonstrates Resilience - ProficientDevelops Future Leaders - DevelopingDemonstrates Accountability - ProficientCultivates Loyalty & Integrity - ProficientCreates Strategy M1Promotes Teamwork - ProficientInventory Control L2Kitchen Tools, Equipment And Technology Knowledge L2Food Production and Preparation Knowledge L2Hygiene And Sanitation Standards L1