Job Roles
Head Chef
Key Accountabilities & Responsibilities
Organisation
Supervise overall menu planning and costing (14 days), preps and mise en place for efficient service, follow HACCP rules. Purchase of all food and cleaning items from recommended suppliers working to company budget.
Staff Supervision
Training new staff, hygiene, general grooming of the team. Ensure nutritious staff meals available for staff.
Stock
Order necessary products, stock rotation, and cleanliness of fridges etc, monitor deliveries. Keep accurate and timely accounts to adhere to weekly/seasonal budgets.
Communication
With other chefs, Kitchen Porters, Hotel Manager and Assistant Hotel Manager.
Customer Service
Quality of preparation and presentation, speed of service.
Menu Planning
Produce and cost menus for a 14 day period, bring ideas for new dishes. Supply ideas for incremental sale menu; provide improvements and changes for dishes not selling.
Health and Safety
Ensure that all food hygiene and safety standards are adhered to the kitchen / food storage / food preparation and serving areas. Completing H&S checks and cleanliness checks, temp logs, know the equipment.
Supervise overall menu planning and costing (14 days), preps and mise en place for efficient service, follow HACCP rules. Purchase of all food and cleaning items from recommended suppliers working to company budget.
Staff Supervision
Training new staff, hygiene, general grooming of the team. Ensure nutritious staff meals available for staff.
Stock
Order necessary products, stock rotation, and cleanliness of fridges etc, monitor deliveries. Keep accurate and timely accounts to adhere to weekly/seasonal budgets.
Communication
With other chefs, Kitchen Porters, Hotel Manager and Assistant Hotel Manager.
Customer Service
Quality of preparation and presentation, speed of service.
Menu Planning
Produce and cost menus for a 14 day period, bring ideas for new dishes. Supply ideas for incremental sale menu; provide improvements and changes for dishes not selling.
Health and Safety
Ensure that all food hygiene and safety standards are adhered to the kitchen / food storage / food preparation and serving areas. Completing H&S checks and cleanliness checks, temp logs, know the equipment.
Key Skills, Knowledge, Experience and Competencies
Person Specification
Independent - lived away from home.
Work well under pressure.
Customer service experience and orientation.
Extensive restaurant/tour operation experience.
NVQ level.
Local language basic understanding for products and ordering
Core Competencies
Determined to succeed and progress.
Be flexible and adaptable.
Strive to be the best.
Team spirit essential.
Takes ownership of their role.
Ability to recognise areas of weakness and find solutions or improvements.
Have a keen eye for sale opportunities.
Role Specific Competencies
High level of cooking skills.
Highly motivated and organised individual.
Team communication.
Good knowledge of health and safety/ hygiene laws HACCP and standards.
Good understanding of both kitchen and bar snack operations.
Equipment knowledge.
Independent - lived away from home.
Work well under pressure.
Customer service experience and orientation.
Extensive restaurant/tour operation experience.
NVQ level.
Local language basic understanding for products and ordering
Core Competencies
Determined to succeed and progress.
Be flexible and adaptable.
Strive to be the best.
Team spirit essential.
Takes ownership of their role.
Ability to recognise areas of weakness and find solutions or improvements.
Have a keen eye for sale opportunities.
Role Specific Competencies
High level of cooking skills.
Highly motivated and organised individual.
Team communication.
Good knowledge of health and safety/ hygiene laws HACCP and standards.
Good understanding of both kitchen and bar snack operations.
Equipment knowledge.
4 Key Technical Skills (assessment criteria)
Technical Skills 1: Chef Qualifications.
Technical Skills 2: Experience of working in a professional kitchen environment.
Technical Skills 3: Experience in supervision and management of staff.
Technical Skills 4: Appropriate qualifications in HACCP, H & S and food hygiene.
Technical Skills 2: Experience of working in a professional kitchen environment.
Technical Skills 3: Experience in supervision and management of staff.
Technical Skills 4: Appropriate qualifications in HACCP, H & S and food hygiene.
