Leadership
Responsible for the operation and organisation of one section.
Provide direction and support to the team to deliver the
operational requirements of the day.
Actively support the development of internal talent within the
Kitchens and own team.
Provide support to the Sous Chef to ensure that the People
Review process is adhered to.
Build effective working relationships with support functions
including various departments of the Residence
Culinary Skills
Set daily production levels and guidelines for the section and
delegate to the team; ensuring that quality standards are met.
Responsible for ensuring that all dishes are made to
specification including temperature, seasoning, flavour and presentation
by conducting spot checks; make any corrections as required in their
sections/outlets
Responsible for ensuring that all goods received in own area
both from internal and external vendors is of the highest quality; follow
agreed process to reject substandard quality and produce.
Responsible for ensuring that all required mis en place is
completed for the following shift.
Maintain and update the recipe books for the station.
Contribute to menu planning and ad hoc project work as
required.
Highlight any potential staffing issues for the section to the senior
chef to aid with staff deployment and scheduling.
Operations
Manage the day to day administration of the kitchen ensuring
compliance to all internal systems
Assist the Sous Chef in planning and forecasting of stock and
orders; monitor stock levels and escalate as required.
Responsible for the organisation, stock rotation and labelling
of food stored in the section walk in fridges and freezers.
Responsible for ensuring that all staff adheres to the company
tasting policy.
Ensure good waste routines are in place within the station to
minimise loss; ensure all waste is logged correctly.
Ensure all maintenance issues are reported to the service desk
and to be written in the section/outlet closing book
Ensure all equipment shortages are reported to the senior chef.
Compliance
Ensure that food Safety standards are adhered to by enforcing
the high standard of hygiene and sanitation in all food-related outlets.
Implement recommendations from Food Safety Audit’s; escalate
any concerns to the Sous Chef.
Responsible for ensuring that all administration for own
section is completed and complies with the deadlines set including fridge
temperature logs, wastage sheets, par sheets etc.
To adhere to all regulations as set out in the Health &
Safety at Work Act, Food Safety in addition to the internal policies and
procedures.