Key Functions:
General:
1. Design menus that enhance customers’ culinary experience while keeping up high quality. Record the recipie, cost card & Procedure in system.
2. Submit cost proposals for menu items. and All menu’s are costed accurately.
3. Provide feedback regarding the food quality of large bulk purchases.
5. Ensure that all food preparation is in accordance with regulatory guidelines.
6. Design standardized food presentation guidelines for each dish.
7. Monitor inventory levels of commonly used items.
8. Look for ways to reduce spoilage of infrequently used items.
9. Hire, train, and mange staff about proper kitchen sanitization methods.
10. To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
11. To participate in the HACCP procedure according to the company’s Food Safety Management document. To maintain the correct use of the KRB including cleaning rota and closing down procedures.
12. To ensure quality control measures and hygiene systems are achieved at all times.
13. To have total accountability for the day to day running of the kitchen service
14. To purchase all food and food related products using company nominated suppliers or finding your own solutions.
15. To achieve food budget cost controls, ensuring minimum wastage within the unit.
16. To actively participate in the ongoing management and development of menus.
17. Stock takes are produced monthly in conjunction with Executive chef and carried out in his absence.
18. All KRB paper work is stored correctly
19. Stock rotation and use by dates for the production of food are followed and food is produced so not to contribute to wastage.
Maintenance:
1. To maintain all equipment within the catering operation through due care and diligence as instructed.
2. To notify the Development Ex Chef or GM regarding engineer call outs for all repairs on catering equipment, unless otherwise instructed.
Staff Management:
1. To be responsible for the actions and discipline of all staff in line of command in liaison with HQ Theatres’ HR representative as required.
2. To ensure operational areas are properly prepared for all functions each day
3. To take active part in the annual Training Days.
4. To participate in the staff meetings
5. To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.
6. To undertake staff briefing with all team members at the start of their working day.
7. Labour tracking sheets are compiled daily and within budget
8. Time sheets are signed off and submitted to payroll on time
9. Complete annual appraisals
10. To actively recruit and select kitchen personnel
11. Development of Job descriptions
12. Staff recruitment is carried out the correct way and relevant documentation is completed prior to any placement.
Health and Safety:
1. Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
2. To understand and have a working knowledge of all current Health and Safety legislation and Food
Hygiene legislation and to be conversant with the rules contained therein.
3. Ensure cleaning is carried out as per the cleaning rota
4. Ensure day dotting is carried out as per HACCP
5. Arrange COSHH training as required
6. Ensure all porters are trained to Basic food hygiene level as a minimum
7. Quality of goods purchased is monitored
Other Duties and Responsibilities:
1. The post holder will undertake training and development as appropriate and keep apprised of developments n his/her field of expertise.
2. The post holder will carry out any other duties as appropriate to the post and as requested by the Catering General Manager, Catering Operations Manage and Development Chef.
3. This job description is current at commencement of employment. In consultation with you it is liable to variation by management to reflect or anticipate changes in, or to the job.
4. Liaise direct with key customer contracts and attend review meetings giving presentation when required.
5. Review objectives with departmental heads as required
6. Attend HOD meeting
7. Review training with junior members of staff and carry out as required.
8. Customer complaints are feedback with explanations to the General Manager
9. Ensure security is a heard to at all times.
10. Ensure sufficient chef whites are available for all the team
11. Ensure regular reading of trade press for innovative ideas
12. Hold 1/4rly meetings (as part of the team meeting) to discuss new ideas.
13. Take every opportunity to discuss ideas with customers and obtain constructive feedback
PERSON SPECIFICATION:
ESSENTIAL:
1. A proven working knowledge of Gourmet Steaks, Burgers and Grill
2. A flair and enthusiasm for cooking with fresh quality ingredients
3. Ability to cope under pressure, in a calm and efficient manner to set deadlines
4. Previous experience demonstrating good management and effective co-ordination of a kitchen team
5. Good interpersonal skills with both kitchen, front of house staff and management
6. A positive approach to menu planning and development of the catering service
7. Word, Excel and Outlook IT skills to basic level
8. Intermediate food hygiene certificate
9. Stock taking experience
10. Menu costing experience
11. Recruitment experience
12. HACCP and KRB experience
DESIRABLE:
1. NVQ Qualification 1,2,3
2. Experience in a busy, large scale operation
3. Previous kitchen budget control experience
4. Steak House / Grill restaurant experience
5. Training staff in group sessions or on a 121 basis
6. Evidence of cost controls
PERSONAL
Willing to work flexible hours as regular weekend, Bank Holiday and evening work is required.