Job Description
Summary
The role of the Chef is to be accountable for all that is detailed below & to ensure that all supporting staff are developed to manage each area in their absence.
REPORTS TO:
The Chef reports to, and works with the Head Chef and General Manager, to maintain and develop the principles and values of the company in all areas including, but not limited to the following:
* Financial
* Quality Control
* Health & Safety
* Human Resources
FINANCIAL
* Ensure all food storage, product rotation maximises potential profit of product.
* Product preparation is completed to standard to ensure recipe potential is achieved (salads, peeled vegetables)
* Ensure all chemicals are stored correctly, and correct amounts are used in the day to day kitchen schedule
* Ensures all working utensils, work surfaces, walls, floors and equipment are cleaned and maintained to maximise life span to operate to full capacity
QUALITY CONTROL
* Full commitment to product knowledge
* Receiving of daily produce deliveries and checking of quality (including weights and temperature)
* Ticket Time management
* Stock rotation and par level management
* Dish presentation management
* Product consistency
HEALTH & SAFETY
Health & Safety and Food Hygiene is the responsibility of all however you must have an awareness of and follow the following:
* Awareness and adherence of the Companys Food Safety Policy
* Awareness and adherence to the Companys Health & Safety Policy
* Ensure the day-to-day operating procedures in the restaurant are to the required standards and comply with the HACCP and Health and Safety policies and procedures
* Assist Restaurant Managers in tackling any food safety, health and safety issues/failings and report to the Restaurant Manager anything you believe may compromise the health and safety of yourself, your colleagues or our guests
* Ensure that any incidents / accidents that occur within your restaurant are reported to the Restaurant Manager or Manager on Duty
HUMAN RESOURCES
* Health & Safety adherence including risk assessment and equipment maintenance (internal)
OTHER DUTIES
* Follow the steps of service to deliver exceptional standards on the high street.
* Maintaining skills and product knowledge as trained
* Attending, participating in and contributing to briefings and team meetings
* Demonstrate a positive approach to own role and teamwork
* Always presenting self in perfect uniform and correct shift start time
* Perform duties before and after shift with the same positive attitude as we approach service
BENEFITS
* 30 hours minimum at 6.10
* 30% off any brands After 3 months probation passed
* Uniform provided
* Free meals on shifts more than 5 hours
- The ability to work under pressure in a fast paced environment
- The ability to multitask
- Creativity and imagination for food presentation
- Strong communication and leadership skills
We are looking for enthusiastic, committed individuals with a desire to develop and succeed. You will be required to deliver a high standard of customer service. Able to work under pressure, you must also be able to resolve any customer complaints to achieve a satisfactory outcome. Youll also ensure high standards of cleanliness whilst ensuring at all times that legal requirements are strictly adhered to. You must be able to work a minimum of 30 hours per week.
Qualifications requiredNo Qualifications Required
Future prospectsOngoing training and development encouraged by the employer which will give the applicant the opportunity to move on to a full time job.
Duration: 12-15 monthsApprenticeship level: Intermediate Level Apprenticeship
Possible start date: 02 Oct 2017
Working week: 30 Hours shift work
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