Job description: | The Role As a Visitor Attraction Café Head Chef you will work within a team of 5 supplemented with the administrative support of the Executive Head Chef and General Manager to prepare and serve food for our café and events ranging from canapé parties to sit down dining menus. The Visitor Attraction Café Head Chef role is predominantly 5 days per week with a standard prep & service shift being 9 am to 5 pm, Hours will vary on event days and shifts will include weekend work. Main purpose of job: ·To oversee and direct all aspects of the kitchen operation within the caféand ad hoc events within the Abbotsford House grounds and property. ·To ensure that the quality of all food presented to customers and staff meets establishment standards ·To manage labour and food costs ·To supervise all kitchen employees Relationships: Owners/Directors- Gill Orde, Michael Orde, Justin Orde, Christian Orde a) Responsible to:General Manager & Executive Chef b) Responsible for: Kitchen Staff c) Liaison with: All restaurant personnel Duties & Responsibilities: • Responsible for the operation and organisation of all food preparation areas • Identify, develop and maintain establishment policies and procedures i.e.: uniform, hygiene. • Set and maintain standards for food safety in all food preparation areas • Write menus to the establishment standard with Executive Chef • Write recipes and cost all dishes (up to date) • Plan menus by consulting with Restaurant Manager; estimates food costs and profits; adjusts menus • Order food and non-food items • Generate orders for suppliers, quality check delivers and maintain record of production • Keep food and labour costs to establishment requirements • Meet with suppliers • Interview and select staff, undertake staff appraisals and disciplinary action when required • Impart knowledge, skills and training to all kitchen staff • Manage kitchen meetings and uphold morale in the kitchen. • Manage staff rotas / records • Ensure all equipment and work environments are operational. • Preparing, producing and closely monitoring the food which is being prepared in the kitchen • Quality check the food and items before being served to the customers. • Reinforce & uphold the importance of staff being representatives of The Orde Food Company & it’s standards Preferred Competencies: Technical SVQ 3 or higher Intermediate Food Hygiene Certificate or higher Training skills Computer skills Budgeting and menu costing skills Organisation skills Wine & food matching Interpersonal ·Excellent communication skills, customer skills, motivational and leadership skills ·Knowledge of employment agreements ·Ability to give instructions Personal Committed to team, establishment and excellence Positive attitude Ability to work competently under pressure Reliable& flexible to change The above is not an exhaustive list of duties and you will be expected to perform different tasks as necessitated by your changing role within the organisation and the overall business objectives of the organisation. |