Job Description HEAD CHEF

Responds to: General Manager (GM) Responsible for: Sous Chefs, Chef de Parties,

KP

Your Focus:

Your mission, should you choose to accept it, is to produce creative and innovative menus
that will compliment and drive sales within the business – sell like hotcakes, if you will. You’ll also need to ensure all company procedures and policies are followed to create a safe working environment for yourself, other staff and customers. So, to sum up, cook great, profitable food in a safe environment. Easy, right?

Roles and Responsibilities:

  • Overall responsibility for the daily operations in the kitchen

  • Constructing new dishes and menus ensuring a variety of offerings that is right for the

    business

  • Ensuring the menu is creative and innovative

  • Controlling and directing the food preparation process and any other relative activities

  • Ensure that every dish that leaves the kitchen is made to the highest of standards

  • Order ingredients to ensure all dishes are available for customers, while

    minimising wastage

  • Only use approved suppliers for ordering to ensure quality and traceability of products

  • Be creative with daily specials to reduce wastage and maintain or raise the profit margins

    on food

  • Work with the General Manager to hire, recruit and train a full kitchen team

  • Lead, train, coach and motivate all kitchen team and ensure the whole team maintain

    quality and have the same high standards

  • Work with the General Manager on the kitchen rotas to control costs

  • Follow all company procedures and policies as laid out by the handbook provided

  • Comply with nutrition and sanitation regulations and safety standards

  • Maintain knowledge by completing in-house training, online eLearning, workbooks

    and off-job courses

  • Maintain high cleaning standards, ensure a cleaning checklist is in place

  • Use Trail to keep a record of all due diligence – and ensure the kitchen team are trained

    to use it in your absence

  • Use Kafoodle to input any new recipes to cost up dishes, maintaining a high GP

    and ensure your kitchen staff are trained to use it in your absence.

  • Use Kafoodle to produce an allergen guide that is always up to date

    – including any daily specials

  • Ensure all kitchen team are trained on using Trail and Kafoodle

  • Ensure all front of house team are using the current allergen guide and are aware of any

    changes

  • If producing a dish for a customer with an allergy, ensure all company procedures

    are adhered to and communication with the customer and staff member is 100% clear

  • Listen and take on feedback

  • Submit your food tracker every Monday including details of your invoices and dishes sold

  • Check in all deliveries ensuring everything is there, ensure you highlight on the delivery

    note if anything is missing or if you’ve refused anything due to quality issues