BUSINESS RESPONSIBILITIES
1. Take responsibility for achieving good food and supplies cost controls
2. Assist with planning and co-ordinating menus.
3. Assist with Monthly stock-take.
4. In absence of Executive Chef meet with sales representatives to negotiate prices or order
supplies.
FRONT-OF-HOUSE RESPONSIBILITIES
5. In absence of Executive Chef provide feedback to restaurant manager on staff performance
6. In absence of Executive Chef provide training for waiters on food preparation, provenance and features.
7. In absence of Executive Chef meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
RESPONSIBILITIES FOR STANDARDS
8. Check the quality of raw or cooked food products to ensure that standards are met.
9. Instruct, supervise or coordinate activities of cooks or workers engaged in preparation, cooking, garnishing, or presentation of food.
10. Monitor sanitation practices to ensure that employees follow standards and regulations.
11. Order or requisition food or other supplies needed to ensure efficient operation.
12. Check the quantity and quality of received products.
13. Inspect supplies, equipment, or work areas to ensure conformance to established standards.
14. Ensure that cleanliness if of the highest standard
15. Work with Executive Chef to ensure departmental compliance with all relevant regulations (e.g. COSHH, HAACP, Fire & Food Hygiene)
16. Assist in the recruitment of staff, such as cooks and other kitchen workers.
17. Determine production schedules and staff requirements necessary to ensure timely delivery of services.
18. Demonstrate new cooking techniques or equipment to staff as instructed by Executive Chef.
19. In absence of Executive Chef arrange for equipment purchases or repairs.
GENERAL RESPONSIBILITIES
20. To be constantly vigilant in respect of H+S issues and report risks
21. Maintaining high standards of quality control, hygiene and Health & Safety.
22. Taking responsibility of all HR matters and keeping up-to-date with staff HR files.
23. Ensure all emergency procedures are viable and communicated.
24. To be constantly vigilant of security risks and immediately report any suspicious incidents
25. Attend meetings as required.