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BAR/WAITING STAFF

JOB DESCRIPTION

JOB TITLE:

DEPUTY HEAD CHEF

RESPONSIBLE TO:

HEAD CHEF

RESPONSIBLE FOR:

CHEFS, KITCHEN ASSISTANTS, HOUSEKEEPING & HYGIENE ASSISTANTS

FUNCTION:

To assist in the management and control all activities relating to the kitchen operations including staffing, purchasing, sales and gross profit.

To assist in the day to day running of the kitchen operation in such a manner as to maximise food quality, customer service, efficiency, cleanliness and profitability.

GENERAL DUTIES AND RESPONSIBILITIES:

To deliver a high quality food service in line with agreed policies and procedures, and financial and quality targets.

To provide support to the Head Chef in all aspects of the management of the kitchen operation.

Specific Duties

General Management of the Kitchen Operation:

  1. To liaise with the management/supervisory team to deliver high quality food and service.
  1. To assist in ensuring that the target Gross Profit percentages are achieved
  1. To liaise with the management/supervisory team to implement marketing and promotional initiatives to ensure sales targets are met.
  1. To assist in the management of the kitchen service to agreed quality standards.
  1. To deliver the food requirements of the restaurant to agreed budgets.
  1. To assist in the implementation and monitoring of profitable and efficient operating programmes for the kitchen operations and negotiate detailed menu and service specification to provide consistent customer satisfaction.
  1. To assist in the implementation of profitable product and pricing strategies for the restaurant operation.
  1. To ensure that staff are deployed and carry out their duties in an efficient and effective manner whilst providing direction and motivation of staff to ensure the quality of food service/customer care.
  1. To monitor staff appearance, dress standards and hygiene and take remedial action.
  1. Give clear guidance and regular briefings to all staff in relation to all aspects of the kitchen operation.
  1. To manage the ordering of stock, deliveries and associated administrative functions as necessary.
  1. Design, implement and deliver relevant training packages for staff.
  1. Implement personnel policies and procedures
  1. To compile the rota and manage staffing levels to provide quality of service and in line with budgetary requirements.
  1. To deputise for the Head Chef as require

Duties:

  1. To carry out the preparation, cooking and serving of meals to Company specification.
  1. To manage the receipt of goods ensuring quality checks and security of stock.
  1. To manage the cleaning of all equipment, fixtures and fittings in accordance with the cleaning schedules and manufacturers instructions.
  1. To communicate effectively with staff and customers of the restaurant.
  1. To ensure that all complaints are handled quickly and as efficiently as possible.
  1. To develop and monitor waste management systems.
  1. To ensure any equipment faults are dealt with immediately.
  1. To obtain quotations and implement repairs of any equipment faults within budgetary controls.
  1. To observe and enforce all statutory regulations including Health, Safety, Security, Hygiene, Finance and Licensing laws

NOTE:

These duties and responsibilities should not be regarded as exclusive or exhaustive.  You will be required to undertake other reasonably determined duties within the business.