Commis ChefJob PurposeUnder the general guidance and supervision of the Head Chef, the kitchen team member will assist in the Preparation and service of all sections in the Kitchen. Duties and Responsibilities Establishes and maintains effective employee relations. Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards Prepares on daily basis food requisitions as assigned Maintaining of cleanliness in all assigned areas, including refrigerators and freezers Performs duties common to position and other duties as maybe assigned Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control Ensure that cost control policies and procedures are followed Attends training sessions Reports any equipment on the section which needs repair or maintenance Ensures freshness and suitability of products used by the section and that they are stored properly Ensures smooth running of the section during Demi Chef De parties absences ... Mar 13 |
Chef De PartieJob PurposeUnder the general guidance and supervision of the Head Chef, the kitchen team member will assist in the preparation and service of all sections in the Kitchen. Duties and Responsibilities Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food but with a particular emphasis on pastry To observe all Company Food Hygiene and Health and Safety policy To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each function To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their invoices To set out, maintain and monitor high standards of cooking and presentation To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design Ensuring Unit kitchen is left clean and tidy at all times Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event To ensure that all completed jobs are fully checked off before it leaves the unit To work closely with Head Chef and other chefs at each event to ensure that the function runs smoothly Close liaison with the Event Manager with regard to service and timings Ensuring the venue kitchen is left spotlessly clean and tidy and the all Lodge Catering equipment and un-used food is packed ready for transportation ... Mar 13 |
Relief Chef ManagerJob PurposeUnder the general guidance and supervision of the Head Chef, the kitchen team member will assist in the preparation and service of all sections in the Kitchen. Duties and Responsibilities Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food but with a particular emphasis on pastry To observe all Company Food Hygiene and Health and Safety policy To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each function To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their invoices To set out, maintain and monitor high standards of cooking and presentation To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design Ensuring Unit kitchen is left clean and tidy at all times Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event To ensure that all completed jobs are fully checked off before it leaves the unit To work closely with Head Chef and other chefs at each event to ensure that the function runs smoothly Close liaison with the Event Manager with regard to service and timings Ensuring the venue kitchen is left spotlessly clean and tidy and the all Lodge Catering equipment and un-used food is packed ready for transportation ... Mar 13 |
Chef ManagerJob Purpose To manage the supervision and control the catering, food service, hospitality and vending servicesDuties and Responsibilities To ensure that the service of all meals is to the standard laid down by the Company and meets the Client’s specification To obtain supplies and purchases from Company appointed suppliers To ensure that the control of raw materials and portions are to the Company’s standards as applicable To assist, where necessary, with the production and service of the food offer To ensure that methods of food preparation, production and presentation comply with standards and Client specification To complete and maintain all legislative paper work as required by law To maintain the Company standard of hygiene and safety and take any action as is necessary To develop and update cleaning schedules as and when necessary To take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area To ensure that all areas under your control are left clean and tidy at all times and that all equipment is switched off at the end of each shift To maintain satisfactory relationships at all appropriate levels of the Client organisation To attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the client To ensure the Company’s accountancy documentation and administration procedures are carried out to the approved standard and that the necessary weekly returns are completed accurately and sent to the appropriate office by the appointed time To conduct regular security checks To ensure that all deliveries are received and recorded as per company requirements To ensure all new staff are inducted according to Company Policy and job training completed and documented as required To control and discipline staff according to the needs of the establishment, within the procedure laid down by the company To maintain training records for staff, ensuring that individual needs are recognised and met through either on or off job training To attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities To attend meetings, conferences and training courses as requested To attend to any other reasonable request made by management ... Mar 13 |
Second ChefJob PurposeThe second Chef is responsible for assisting the Head Chef in the day to day running and management of the kitchen Duties and Responsibilities To be responsible for overseeing all operational aspects of the Kitchen and staff in the absence of the Head Chef Complete opening and closing procedures for the Kitchen Direct staff as required to ensure all operational tasks are completed safely and efficiently as/when required To have a hands-on approach for all Kitchen staff and to get involved in many aspects i. ... Mar 13 |
In Flight Sous ChefJob PurposeAssisting the head chef in his duties and management of In-flight kitchen production and personnel in his absence Duties and Responsibilities To assist the In-flight Head Chef in managing kitchen production ensuring quality and consistency every time, in line with the company guidelines To be involved with the successful mobilisation of new procedures and systems in the new kitchen To manage kitchen personnel and kitchen personnel issues in the head chefs absence and report back to the head chef To exercise company Food Safety and Health and Safety policies To take a “hands-on” approach in assisting with, monitoring and overseeing all production, stock and operational kitchen related concerns To control and minimalise all kitchen associated costs without detriment to the business or service To work with the In-flight Manager in developing and driving forward business To assist all other company departments where necessary Working with the head chef in overseeing and manage the In-flight chef brigade and kitchen porters to ensure smooth operation To lead the brigade in a proactive and motivational manner in the head chefs absence To ensure that the food sent to every client is of the highest possible standard Delegate daily work load and responsibilities in the Head Chefs absence To ensure that all food is prepared, produced and packed on time Lead by example in “being hands on” with food preparation and production Monitor and manage systems and process to aid the In-flight production processes To assist in standardising menus and food items Encourage employee interaction between all departments Work with the In-flight Manager to set and achieve targets and goals Assist in recruitment, training, development and assessment of kitchen brigade Carry out all food procurement, stock inwards, stock management and minimalise wastage To train the kitchen brigade to deliver consistent quality and portion control every time To ensure that all production and associated areas are tidy, clean and hygienic at all times, installing a “clean as you go” practise. ... Mar 13 |
Sous ChefJob PurposeUnder the general guidance and supervision of the Head Chef, the kitchen team member will assist in the preparation and service of all sections in the Kitchen. Duties and Responsibilities Reports to the Assistant General Manager / Executive Chef directly Participates in the selection of kitchen personnel Assist Executive chef Trains, cross-trains, and retrains all kitchen personnel Schedules the kitchen staff and rosters Supervises workloads during shifts Evaluates the job performance of each kitchen employee Maintains working relationships and communicates with all departments Ensure that the kitchen is always kept clean Ensure that prep is done Do proper hand over to next shift Ensure that orders are placed Check all incoming orders Do stock takes as required Ensure that all kitchen equipment is looked after and well maintained Make sure that you are polite and friendly to all guests Wears the proper uniform at all times. ... Mar 13 |
Senior Sous ChefJob PurposeTo assist Head Chef in overall management and control of the Kitchen, to ensure that the food department’s revenue and profit targets are met. To adhere to company H&S Policies and maintain general cleanliness of the Kitchen. To develop the skills of the brigade and help develop people Duties and Responsibilities Through a hands on approach, maintain & improve standard of product, introducing more variety of menus Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction Control departmental expenses including food costs and wages, in line with business levels Implement & monitor all Health & Safety and hygiene practices and procedures Implement and monitor departmental training & development plans via appraisal process To motivate, coach & team build Minimum of 5 years solid experience throughout hotel kitchens up to Sous Chef level in similar or larger size operation or Head Chef in smaller unit Good understanding of all applicable Health & Safety legislation & experience working with strict Health & Hygiene regimes Full understanding of food controls & experience of ordering & menu pricing Self-motivated – and able to motivate others to achieve Proven man-management, coaching and team building skills Desire & ability to deliver quality ala carte and buffet food Experience of large volume functions and weddings Interviewing/Appraisal training ... Mar 13 |
In Flight Head ChefJob PurposeTo manage the In flight kitchen production ensuring quality and consistency every time, in line with the company guidelines. To be involved with the successful set up and mobilisation of the new kitchen and premises. To manage all kitchen personnel and kitchen personnel issues. ... Mar 13 |
New Product Development ChefJob PurposeTo manage and develop existing and future menu and product lines of the company’s various brands and external customer base. Duties and Responsibilities To combine innovative and creative ideas and exceptional kitchen capability in developing products with commercial understanding of what will be profitable to the business and the customer/end user Effectively use enthusiasm, creativity, strong culinary skills and commercial acumen to actively sell the benefits and added value for each new product developed Ability to collect a comprehensive brief from internal brands/external customers regarding specific product requirements and develop this into a viable market ready product taking into consideration the constraints and processes of the manufacturing facilities To lead a team of chefs and technicians to execute products accurately and with consistency Create and develop products targeted to a range of price points, restaurants, and cooked or chilled pre-packaged food Ability to come up with creative ideas in line with current and future food trends and translate them to exciting and appealing menu and food offers Be highly innovative and to open new ideas, cuisines and concepts Able to develop products from a range of cuisines, with various different looks and forms of food presentation Create strong products regularly for both savory and sweet production Be disciplined in process when identifying new menu and recipe offers Thoroughly research new ideas to identify market niches and opportunities to which existing products could be tailored and new products developed Actively participate in strategic product and process planning by continuously scanning the external environment for new product and process technologies Keep up to date with the latest food trends in the market Be highly visual and sensory with a good sense of food presentation styles Interact with customers to find new and novel market opportunities for products Lead product project management process by ensuring that key priorities and objectives are met Ability to be creative and cost-conscious in product development Assist in the Launch of new products, menu or recipe dishes successfully Writes recipes and procedures for new products or reformulate current products Participate in the sensory evaluations of current and new products Work closely with Trade division and Concept Development Unit Successfully and professionally participate in/conduct product presentations for internal and external customers Ensures culinary execution is consistent with branding elements of each new product created Manage multiple projects within established timelines Contribute to sales growth through product selection, execution, pricing and creative development Provide technical support for sales, operations, purchasing and technology strategies Accept that this job description is not exhaustive and it may be necessary with consultation, to amend/change details from time to time Continually review your responsibilities and performance to achieve the best results Accept overall responsibility for the product development process within the manufacturing facilities Ensure that the company’s reputation for food quality and innovation is enhanced with our customers To carry out training of all staff involved in the production of new products developed Through the process ensure that all technical aspects/obligations of the manufacturing business are being complied with and fulfilled Ensure that Company policies and statements are applied continuously and that the companies statements and policies are continually reviewed with regards to new products and process with the technical manager and amend to prevent any breach of any local or statutory regulations Participate at regular internal audits to monitor and validate internal systems and practices Participate in the Monthly meetings Complete and submit brief monthly reports to the GM/management team relating to issues, progress and future requirements Assist the technical team in investigating and responding to customer comments or complaints regarding food quality, safety or allegations of food poisoning ... Mar 13 |
