Main Purpose:
To support the Head Chef in the planning, organising and day-to-day running of the Clubhouse kitchens, ensuring a consistent high standard of product and service.
Objectives:
1. To ensure effective and efficient operation of the Clubhouse kitchens with the objective of providing a first-class product in a timely and cost efficient manner, within the agreed standards of the business
2. To plan, present and when approved execute food concepts aimed at improving business revenues and profitability
3. To maintain a friendly, co-operative and professional relation both departmentally and inter-departmentally at all times
4. To ensure menus are reviewed and updated regularly in order to effectively service changing customer demand and maintain budgeted GP levels
5. To prepare and maintain full and up to date food hygiene records sufficient to satisfy all aspects of prevailing legislations and regulations
6. To use very best endeavors to ensure that the business achieves a 5* Food Hygiene rating and support the Head Chef for all operational and record keeping requirements in this regard
7. To comply with all relevant kitchen safety legislation keeping relevant records up to date
8. To ensure regular communication with your line manager and to attend in house communi...