Job Purpose
The 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.e. cleaning duties etc
- To support and communicate regularly and effectively with the Head Chef and Executive Chef and to ensure all issues are acknowledged and discussed during their absence.
- To use the Chef’s Diary as a tool in effectively recording and tracking issues
- To ensure daily administration records are complete, accurate and forwarded to the HC
- To ensure daily administration records are complete, accurate and actioned in a timely fashion and forwarded to Head Office as required
- To ensure Chefs are following Company Standards for preparing and serving sauces
- To ensure freshness and flavour of all sauces through regular tastings
- To ensure the grilling and constructing of burgers/salads is done in line with Company Standards
- To consistently check produce before service for freshness and flavour
- To be responsible for ensuring all kitchen staff are preparing and presenting quality food and all final products leaving the kitchen are at the Company Standard
- To report any issues with food quality and freshness to the Head Chef / Executive Chef
- To ensure all kitchen staff follow correct food and hygiene standards
- To follow the Stock Labelling and Rotation System to ensure the products are identifiable and used in the correct order
- To lead by example for staff ensuring that the kitchen is always presentable
- To ensure cleaning checklists are adhered to by Chefs and Kitchen Porters and directing staff to cleaning duties when required – especially during quiet times
- To ensure the Kitchen, surrounding work surfaces and floor are kept tidy and clean at all times
- To communicate any issues with the Kitchen’s presentation with the Head Chef and / or Manager on Duty
- To ensure all Kitchen Staff use all Chemicals correctly
- To provide a ‘hands-on’ management approach and lead by example for all
- To help establish the Kitchen area as a positive work environment for all
- In the absence of the HC to deal with staff issues that may arise on a day-to-day basis in the kitchen and to communicate these to the HC on their return
- To ensure staff are filling their specific job requirements and delegating or directing where necessary
- To ensure that all ongoing training for all kitchen staff is discussed with the HC and implemented accordingly
- To assist in succession planning for Kitchen Porters/ Trainee Chefs
- To be flexible in filling shifts as required to ensure the Kitchen is always fully staffed and managed – the Roster Template is only a tool
- To work closely with the HC to ensure the Kitchen is fully staffed and to plan for periods of absence or for leavers
- To manage in liaison with the HC the Induction and ongoing training for all Trainee chefs and KP’s
- To assist in ensuring the Training Registers are utilised and records are filed correctly
- To liaise with Head Chef to coordinate required recruitment advertising
- To participate in the recruitment process as required with interviews and trials for potential Second Chef’s, Trainee Chef’s and Kitchen Porter’s
- To communicate with the Head Chef on a regular basis regarding all stock levels
- To be accountable for stock levels of fresh produce
- To ensure the required stock levels are maintained as per stock order sheets
- To keep stock usage, wastage, loss and breakages in the kitchen to a minimum level and to record accordingly
- To check quality of stock for freshness, weight, use by dates etc and communicate issues to Head Chef
- To ensure all relevant records are complete and are accurate
- To request other service and maintenance as required to ensure all restaurant and equipment is maintained to a high standard
- To minimise unnecessary breakages of all kitchen equipment
- To ensure cleaning and maintenance of restaurant machinery and equipment is completed in line with the Kitchen Cleaning Schedule and Kitchen Period Checklists
- Identify and apply self-development needs and the skills, knowledge or attributes required to grow
- Take on board points raised at reviews and to work on any identified weaknesses or issues
- Request assistance and / or training where necessary