Head Chef (10 years experience would be preferred but not essential)
Ensure all menus are regularly updated, paying special attention to seasonal availability.Ensure all menus are costed and priced correctly to obtain required gross profit.Ensure all staff are trained to deliver good portion control and pleasing presentation of all dishes.Hold regular meetings with the key kitchen staff to ensure smooth running of the kitchen.Ensure all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment and are not allowed to work.Ensure all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.Ensure all stocks are ordered to the correct quantities, quality and price.Ensure all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.Conduct regular maintenance checks of equipment to reduce breakdowns.Ensure all statutory notices are posted at all relevant points and that such notices are conspicuously placed.Ensure attendance records are kept daily. Ensure all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances etc.Ensure all documents are sent to appropriate person for processing.Conduct regular stock checks/stock-takes.Preparing and cooking meals. Any other duties the employer may reasonably require. Sous Chef (6 years experience would be preferred but not essential)
Deputise in the Head Chef's absence.Ensure all chefs are familiar with the day's requirements.Ensure the necessary stocks are on hand at the right quality and quantity.Ensure all staff are treated fairly and with courtesy.Ensure timetables, leave rosters and attendance registers are up to date.Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to.Ensure all maintenance problems are promptly reported and followed up.Ensure all communications between restaurant and kitchen run smoothly.Ensure each cook receives the correct orders for the appropriate tables.Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.Ensure regular on-the-job training is conducted so that subordinate staff perform their duties correctly.Preparing and cooking meals. Any other duties the employer may reasonably require. Hours are negotiable to suit. 35 hours minimum per week but preferred is 40+