Head Chef

Target: To manage the day to day running of the Kitchen

Ordering of Food from nominated suppliers

Ordering Chemicals and nonfood items

Producing staff rotas

Attending relevant business meetings

Attend developmental and required training

Record team training

Implement team training

Minimize wastage

Supervise and monitor cleaning

Measure:

Weekly communication with team

Food COS achieved

Maximum stock levels achieved

Training records completed

Statutory temp and HACCP records completed

Cleaning schedules completed

Target: To control purchase order systems in the department and monitor expenditure to budget,

Obtaining a good working knowledge of the budget

Monitoring expenditure against budget

Controlling usage of nonfood items

Informing the stock taker of any food and nonfood accruals

Ensure that only nominated suppliers are used

Measure:

Expenditure levels at or below budget

Accurate P&L accounts from central support

Accruals and cross charges have backup.

Beacon power points maximized

Target: To develop and maintain a professional, competent and motivated team

Team briefings

Job chats and developmental reviews

Involvement of entire team in departmental development and direction

Incentives

Target: To maximize revenue within the Food service department and achieve budget

Turnover, margin and profit targets communicated to team

All stock accounted for on a financial period basis

Review of profitability and costs on a period basis

Carry out competitor analysis

Measure:

Minutes of team briefings

Periodic stock takes

Local restaurant visits

Action plans for shortfalls

Target: To maximize food profitability by controlling costs

Costing and reviewing menu items against market fluctuations

Controlling operating costs

Reviewing all expenditure against budget

Maintaining payroll costs within planned performance ratios

Measure:

Operating flexible staffing levels, with daily adjustment as required

COS within planned limits

Payroll planned and costed

Positive stock results

Target: To plan, prepare and served food in accordance with agreed recipes and menus

Maintaining knowledge of recipes and production standards

Rejecting and recording poor quality ingredients

Usage of correct dishes and utensils for food prep.

Prioritizing important work tasks

Explaining dishes to customers and colleagues

Writing menus with seasonality built in

Ordering food for preparation according to expected levels

Following accepted preparation methods

Measure:

Customer feedback

Kitchen GP result

New menus

Target: To check deliveries and ensure the correct storage of food items

Checking storage areas are ready to receive goods

Check quantity and quality of all food items delivered

Match delivery notes to good ordered book

Observing hygiene regulations on food storage and temperature control

Storing raw and cooked items separately

Securing food storage areas

Reporting and acting on problem deliveries

Ensuring all items are dated

Rotating all food stock items

Dealing with unusually high or low stock levels

Measure

Temperature records in place

HACCAP Compliance

No food wastage due to bad storage

Good GP results

Accuracy of food stock administration

Observation of storage areas

Zero food hygiene customer complaints

Target: To work within Company policy and guidelines on food hygiene, health and safety and security

Meeting company standards on personal appearance and hygiene

Achieving Intermediate and basic food hygiene

Cleaning areas in accordance with cleaning schedule

Correctly cleaning and storing food production equipment safely

Handling chemicals and cleaning equipment safely

Wearing appropriate PPE at all times

Safely and correctly handling equipment and machinery

Following regulations on HACCP

Disposing of unfit food items in line with waste management policies

Reporting hazards or accidents immediately

Implementing energy policy and ecofriendly working practices.

Measure:

Low personal accident rate

Feedback from colleagues

No customer hygiene incidents

Clean kitchen

Safe and hygienic working environment

Team energy efficiency

Attendance on require training courses