COPE & GENERAL PURPOSE OF JOB

To supervise and manage a section of the kitchen to ensure that objectives are met in relation to all food prepared within the hotel.

JOB SPECIFIC ACCOUNTABILITIES

To maintain regular and effective communication within the team and at all levels

Performance standards are clearly communicated to every individual and is understood

Technical and personal standards are high

Staff are proud to belong to the team and the section

Staff movements, communication and coordination within the section is effective.

Sous Chef is informed of changes in keeping with payroll schedules.

A system is in place for requesting time-off and is understood by staff.

Hours are monitored, and potential problems are raised with Sous Chef/ Head Chef.

All staff receive high quality performance feedback

Appropriate action is taken to deal will all levels of performance

Trends are monitored and consulted with Sous Chef for a suitable response

Confidence in the application of policies and procedures

Staff issues are brought to the attention of the Sous Chef

Daily meetings are attended, and information effectively passed on to the team.

Staff are fully informed of changes in the kitchen and to the section.

Training & Development

To arrange induction and training of staff to meet the required standard of performance, ensuring that all training is recorded on individual training record sheets.

To provide coaching to Commis Chef to develop confidence, knowledge and skills.

To ensure that all staff are well-versed in legal requirements and established standards are maintained.

Act as section trainer for Commis Chefs and Demi-Chef de Partie

Planned section induction is carried out for new starters

All staff hold a Basic Food Hygiene Certificate

Working with the Sous Chef, technical skills for different roles are identified and training needs analysis is carried out on a rolling basis

Food Quality

To ensure that food hygiene standards are exemplary at all times so that legal and company requirements are met.

To ensure that correct mis-en-place has been affected before service and that the staff are completely familiar with the production of dishes on the menu.

To ensure the correct preparation, presentation and service of dishes to the guests and also the staff restaurant according to the standards of the hotel.

Swabs and other required procedures are carried out according to company standards

Best practice is adapted to suit the hotels operation

Safe and hygienic working practices are demonstrated during every shift

Action is taken swiftly to correct any observed contravention in health, safety or hygiene practices.

Service is calm and organised

Raw and high-risk roods are prepared separately

Food preparation areas are cleaned prior to use, maintained during service and cleaned down according to set procedures and in-line with Health, Safety and Hygiene requirements.

Waste is promptly removed from the food preparation area and disposed of appropriately

Food is checked for quality and presentation before sending to the hot plate/ pass

Food not for immediate consumption is stored in the correct manner at a safe temperature according to legal requirements

Stock control

Stock takes are accurate

People are available to assist

Preparation is done to assist

Market list is used for ordering stock for the next day

Receiving and storage areas are prepared ready for delivery

Food items are checked for quality, expire date and temperature

Random temperature checks are made of chilled and frozen good delivered

Delivery packaging is removed and disposed of appropriately

Storage areas are kept secure from unauthorised access

Temperature checks are made according to a set schedule agreed with the Sous Chef/ Head Chef

No out of date stock in storage areas

Menu Development

To assist in menu development

Continuous development of menu items

New ideas given to Sous Chef and Executive Sous Chef

Takes an active interest in food trends

GENERAL ACCOUNTABILITIES

Health, Safety and Security

Hygiene regulations are enforced, monitored and swift action is taken where shortfall is detected

To ensure safe and careful handling of equipment to safeguard people and property particularly in areas of manual handling, use of knives and COSHH.

Hazards are spotted and reported

Equipment used are according to guidelines

Accidents are reported

Please be advised that all candidates must have the legal right to work in the UK, as the hotel does not offer visa sponsorship.