Job description
1. MAIN PURPOSE OF JOB
To ensure that our customers are provided with the very best of quality, service and presentation in all food areas.
2. RELATIONSHIPS AND PERSONAL ACTIVITIES
Directly responsible to:Head Chef/Sous Chef
Responsible for:Hotel customers and junior/less experienced staff members.
Relationships with:F&B manager, Restaurant Manager. Front of House Staff
3. OBJECTIVES AND KEY TASKS
To be available to work to suit the business needs and support your department during the busiest times.
To be overall responsible for the day to day running of your section, including pastry and preparing mise en place for fish; sauce, and larder.
To ensure that all Health and Safety legislation is adhered to.
To work towards achieving your monthly food G.P as set by the G.M/Head chef.
To maintain high standards of cleanliness and hygiene in all kitchen areas.
To be creative with menus, passing ideas to the Head Chef.4. HOTEL RULES AND PROCEDURES
Be fully conversant with the Fire Evacuation Procedures.
Be aware of Health and Safety issues and deal with them immediately through the correct channels.
Be fully conversant with the allergen data5. STAFF MANAGEMENT
Pay attention to the teams self-development and progress throughout your shift, advising the Head chef of any training needs.
Communicating on all levels to make sure that colleagues and staff know what is expected of them.6. LIMITS OF AUTHORITY
To discuss all ideas/problems with Head chef before making any changes.7. MAIN JOB FUNCTIONS
Staff and Communication
Liaise with the restaurant team daily with update on dishes available/unavailable.
To play an active part in staff training especially commis chefs.
To be involved with "cook-offs" for new menu items
Report to the Head [Sous] chef any maintenance or Health and Safety Issues
To be responsible for making sure that all foods are handled prepared and cooked in accordance to Health and Safety regulations and that at no time are the guests and staff put to risk through unsafe methods or drop in hygiene standards.
Ensure that no unauthorised persons enter the kitchen to avoid the risk of food contamination from outside sources.
To only accept the highest standard of Food into the kitchen, ensuring that sufficient stocks are maintained for the business in hand.
To maintain a High standard of presentation and quality as directed by the Head Chef.
To ensure stores and fridges are kept clean and tidy, and stock is used in the correct rotation.
To assist the Head chef in the maintenance of an effective service in the areas of larder, veg, pastry and sauce work.
To maintain a high standard of presentation and quality as directed by Head Chef.
Maintain your section in a clean and tidy fashion, paying attention to stock rotation
Maintain accurate use by dates
Complete all Hygiene data sheets accurately, [temp and time, holding, deliveries, cleaning etc]Live in is available
Agreed overtime at the normal hourly rate
48 hours over a 5 day week.
Cover some breakfast shifts, and weekends, usual finish time is around 9.30pm
A minimum of 2 AA rosette experience and be passionate "foodies" who love working with fresh seasonal and local produce
Job Types: Full-time, Permanent
Pay: £34,000.00 per year
Additional pay:
Tips
Benefits:
On-site parking
Schedule:
Day shift
Night shift
Weekend availability
Work Location: In person