You will report to the Head chef any issues or information you feel they should know in regard to the day to day running of the kitchen. You will lead the kitchen team in their absence, responsibly and always showing good working practices. You must conduct yourself in a professional manor in front of the team taking into consideration that each member plays an important part to our vision and goals we set ourselves.
Responsibilities
• Report to Head Chef any issues found
• Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
• Overseeing all food preparation, organising produce and ensuring strict adherence to food hygiene regulations.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary
• Check each sections ordering is correct
• Placing of food orders to suppliers at their correct ordering times
• Check each section is working in a clean and organized way
• Check MEP of each section is correct and to the standard of the restaurant.
• Advise CDP’s on their duties / check and lead by example
• Check HACCP is up to date and filled in correctly
• Be in control of Monthly stock take/ update where necessary
• Report any issues regarding kitchen members, i.e. lateness
• Training junior chefs
• Make sure Prep Kitchen clean down happens on time 11.15am / 17.45pm
• Make sure team is at Briefing on time each day 11.30am / 18.00pm
• Organise the team so that the family meal is ready for 17.15pm
• Spot check fridges and freezers for correct storage and labelling
• Actively look for better working practices that will improve the kitchen
• Be involved in Menu planning and development
• Report any broken equipment / maintenance to Head Chef
If interested, contact Danny with your CV – danny@restaurantstory.co.uk