Job Description SPECIFIC RESPONSIBILITIES: · To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef. · To carry out the smooth and efficient running of the section as appropriate. · To assist the Head Chef with compiling food orders and developing new food concepts. · To plan, prepare, cook and present food to the standards required by the company and the client. · To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers. CLIENT SERVICE : · To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded. · To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs. · To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service. PEOPLE: · To assess kitchen team performance and recognise training needs and potential as appropriate. · To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy. · To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts. · To treat your team at location as you would expect to be treated. FINANCIAL MANAGEMENT: · To ensure all financial controls, costings, wastage and orders are met within the client budget. · To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained. HEALTH & SAFETY, FOOD SAFETY, THE ENVIRONMENT: · To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures. · To ensure all equipment is well maintained and is in good working order. · To ensure safe working practices are followed and equipment faults are reported to the Head Chef. · To ensure that all company procedures and work instructions are fully understood and practised by all employees. · To promote and encourage environmental improvement initiatives as appropriate within the business. ADDITIONAL RESPONSIBILITIES: · To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work. · To take responsibility for contributing towards your own development with the guidance of the Head Chef and attending training courses as identified. · To show commitment to company values in all aspects of your role. · To act as a positive ambassador for the business. · To attend to any reasonable request made by the client or Holroyd Howe Management. · To assist / deputise for the Head Chef.