Role Overview
My Duties
Executive Chef / Consult & Trainer
•External auditing of HACCP, COSHH and structures to a consultant on current legislation, food hygiene and health and safety laws.
•To highlight underperforming departments and strategies change and improve profitability by reducing premiums
•Analyze staff performance, food quality, profit margins and payrolls
•Implement strategies to improve in findings.
•HACCP implementation, safe system of work, training strategies for front and back of house. All back of house regulations relating to health and safety and food hygiene.
•Liaise with vendors and suppliers or reduce cost and improve quality. Spec and cost menus in line with business trends.
•Recruitment and induction of new team members to increase staff retention.
•Rota’s, ordering and stock control.
•Improve the food hygiene rating.
•Liaise and strategize with Human Resources relating to the managed performance of staff
•Brand marketing, kitchen manuals.
•Cross department relations
Head Chef
•Manage all food production
•Maintain food quality and G.P. margins
•Staff Rota's, ordering, function sheets and daily kitchen management.
•Adhering to HACCP and all company policies.
•Delegating daily tasks to the team and liaising with the management of other departments to understand business operations.
•Comply with set standards as determents by the Company’s food and safety manual.
•Producing menus in line with allergen awareness and dietary requirements.
•Controlling budgets and kitchen records.
•Ensure Hygiene standards and Environmental Health are adhered to by all staff that come into contact with food.
Head Pastry Chef
• Create recipes and food cost.
• Contributing ideas to the menu
• Lead the pastry section and organizing.
• Level 3 Food Hygiene.
• Stocking checking and ordering ingredients
• Specific to this skill set the head pastry chef will be proficient in traditional pastry techniques and above.
• Weighing and measuring ingredients
• Decorating pastries and other desserts using a variety of different sauces, toppings and other items
• Keeping accurate records • Training Assistants or Junior Chefs
• Operating a variety of kitchen equipment
• Maintaining a clean and hygienic work environment
Sous Chef
•Lead the kitchen in the absence of the head chef
•Delegate roles and monitor junior members of the kitchen.
•Maintaining kitchen standards and food quality.
•Reporting to the Head chef and Business management.
•Coach junior kitchen members.
•Ensure the methods of preparation and presentation comply with set standards as determined by the Company
•Level 2 Food Hygiene
Pastry Chef
•Specific to this skill set the pastry chef will be proficient in traditional pastry techniques.
•able to make bread, pastries and ice cream.
•Follow recipes and specs given to him as set out by Head chef.
•Lead the section and delegate to junior members.
•Level 2 Food Hygiene.
Chef De Partie
•Working as a part of a large team on a particular section.
•To organize a section and operate in adherence to the specifications of the business.
•Maintain standards already in place and follow the instruction of someone of supervisory position on hand to report to for any assistance needed.
•Responsible for all culinary dishes that are prepared in their section.
•Knowledgeable about his or her speciality as well as culinary function in general.
•Be organized and comfortable working in a high –pressure environment.
•Able to give orders within their sections, as well reliably carry out orders handed down to them by the sous chef and head chef.
•Good understanding of spoken and written English.
•Level 2 Food Hygiene.