Supporting the Head Chef in the smooth running of the Kitchen
Ensure that a good working relationship is maintained between all kitchen staff and dining room staff
To be responsible for the smooth running of the entire kitchen operation in the absence of the Head Chef.
To prepare, provide and present food to the prescribed and agreed standards through the effective and efficient utilisation of available resources.
To be involved in the preparation and compiling of menus for daily business and upcoming functions which will involve the contribution of new ideas and suggestions.
To be familiar with the Hotel's forthcoming business and to be prepared for such.
To have a good knowledge and understanding of the HACCP system and ensure that stipulations regarding the HACCP are implemented in the kitchen.
To ensure that kitchen staff strictly conform to HACCP regulations.
To ensure that all cleaning schedules are adhered to, and that temperature checklists are completed.
To deal effectively with guest complaints
Together with the Head Chef to ensure that the agreed food percentages are achieved, via strict purchasing control, portion control, and monitoring food production and wastage.
To assist the Head Chef in purchasing all food items via Procure Wizard
To attend Head of Department meetings in the absence of the Head Chef.
Assist when necessary in stock takes.
To be familiar with Hotel policies and procedures regarding Health & Safety and Fire Regulations.
Training and supervision of new staff
Participation in the formulation of all new menus
Ensure all deliveries are stored away correctly as soon as possible after delivery
Ensure all deliveries are crossed checked with purchase orders and weighted correctly