Major goal – To assist the head chef in all aspects of kitchen operations, and to ensure that the food served is contemporary, popular and profitable.
Reports to – Head Chef
Menu development and production
· The menu is to be marketed as modern, fresh and of superior quality.
· Assisting the Head Chef to document cost and standardize all items.
· Involving the whole kitchen team in developing food items.
Supervision & team building
· Supervising and controlling shifts in the kitchen.
· Preparing a cost-effective roster for the Head Chef if requested.
· Assisting the Head Chef with recruitment and selection of kitchen staff.
· Assisting the Head Chef with the introduction of new staff.
· Motivating and challenging kitchen staff.
Purchasing & stock control
· Ensuring the order system is adhered to.
· Ensuring correct storage procedures and stock rotation criteria are adhered to.
· Managing deliveries for quality, quantity, weights and freshness. And rejecting any items, which are not up to the agreed standard.
Productivity & morale
· Ensuring the maintenance of both high productivity and good staff morale.
· Ensuring that the staff feel free to communicate their feelings, complaints and ideas, and that those matters are acted upon.
· Seeking from the Head Chef exactly what is expected of them.
· Working as part of a team to ensure that all tasks are complete in order of priority and within an allotted timeframe.
· Responding to and treating colleagues with professional respect and courtesy.
· Maintaining a clean and pleasant work environment.
Hygiene, sanitation & food safety
· Ensuring the kitchen staff adheres to kitchen cleaning, sanitizing and maintenance schedule.
· Ensuring the correct cleaning and sanitizing chemicals are used in the kitchen.
· Ensuring that fire, manual handling and safety training is given to all the new kitchen staff during their inductions.
Management & control
· Assisting the Head Chef in controlling the wage %.
· Assisting the Head Chef in control food costs.
· Assisting the Head Chef in controlling theft, wastage and damages in the kitchen.
· Adhering to the kitchen equipment maintenance schedule.