Job Purpose
To 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