HEAD CHEF

JobTitle:
Head Chef

Place ofWork:
A hotel or restaurant

Scope and GeneralPurpose:
To provide an efficient and cost effective food service.

Responsiblefor:
All kitchen staff

Responsibleto:
Food and Beverage Manager

Liaiseswith:
All other heads of department

Hours ofWork:
Flexible

Limits ofAuthority:
To be agreed.

MainDuties:
·To ensure that all menus are constantly updated, paying specialattention to seasonal availability.
·To ensure that all menus are correctly calculated to ensuremaximum gross profit.
·To ensure that all staff are constantly trained to effect goodportion control and pleasing presentation of dishes.
·To ensure that sufficient stocks of all materials are being keptand stored under the correct conditions.
·To liaise with management daily regarding special requirements,VIP's functions, etc.
·To ensure that all statutory hygiene requirements are diligentlyfollowed.
·To ensure that maintenance problems are promptly reported.
·To ensure that attendance registers are kept daily and that anyabsenteeism is reported to management without delay.
·To ensure that all documents are passed to management immediatelyfor processing.
·To ensure that all staff are dressed correctly to satisfystatutory requirements as well as enhancing the image of theestablishment.
·To constantly update your knowledge and skills for the good of theestablishment.
·To assist with regular stocktakes as and whenrequired.