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.