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Job
Title:
Head Chef
Place of
Work:
A hotel or restaurant
Scope and General
Purpose:
To provide an efficient and cost effective food service.
Responsible
for:
All kitchen staff
Responsible
to:
Food and Beverage Manager
Liaises
with:
All other heads of department
Hours of
Work:
Flexible
Limits of
Authority:
To be agreed.
Main
Duties:
·To ensure that all menus are constantly updated, paying special
attention to seasonal availability.
·To ensure that all menus are correctly calculated to ensure
maximum gross profit.
·To ensure that all staff are constantly trained to effect good
portion control and pleasing presentation of dishes.
·To ensure that sufficient stocks of all materials are being kept
and stored under the correct conditions.
·To liaise with management daily regarding special requirements,
VIP's functions, etc.
·To ensure that all statutory hygiene requirements are diligently
followed.
·To ensure that maintenance problems are promptly reported.
·To ensure that attendance registers are kept daily and that any
absenteeism is reported to management without delay.
·To ensure that all documents are passed to management immediately
for processing.
·To ensure that all staff are dressed correctly to satisfy
statutory requirements as well as enhancing the image of the
establishment.
·To constantly update your knowledge and skills for the good of the
establishment.
·To assist with regular stocktakes as and when
required.
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