PURPOSE OF THE JOB:
Manage the welfare of your team re: rest breaks, meals to meet the needs of the customer.
Attend and actively contribute to all meetings, and ensure that all briefings sessions are attended, ensuring that relevant information is cascaded as appropriate.
Monitor standards of hygiene and appearance of your team to ensure company standards are maintained.
Liaise with your Line Manager and Senior Chefs to ensure food is prepared in the correct manner as directed, using photographs and company food specifications.
Ensure all products are produced to meet customer demand in accordance with the company’s policies and procedures.
Ensuring that accurate records are made and details filed in accordance with company and unit procedure.
Complete all essential ISO documentation.
Be aware of and adhere to legal and company regulations relating to the following areas:
Health & Safety at Work
Sales of Goods / Trading Standards
Ensure area of responsibility is kept clean and tidy at all times, undertaking a monthly self audit and file to ensure good hygiene practises are maintained at all times
Follow instructions to maximise product yield and minimise waste.
Manage and control labour costs to achieve operational success in line with an agreed number of hours.
Manage and control purchasing and wastage of food products to control the food cost of sales. Adhere to spec.
Take responsibility for accepting deliveries to ensure quality and price meet company specifications. Constantly check quality of Products.
Ensure all stock takes are completed to company standards and to set deadlines within our relevant food operational outlets and areas.
Comply with reasonable requests made by Supervisors and Managers on behalf of the customers needs within budgetary guildlines and safe working practices.
Make personal recommendations based on your knowledge and experience to improve products and services by completing a Chef feedback sheet and completing debrief notes.
Assist in training and development within your allocated Kitchen Team.
Remain receptive to innovative ideas perusing them in a positive manner.
GCSE’s or equivalent in English and Maths
City & Guilds 706/1, 706/2 or NVQ level 2 or 3.
Large volume catering experience providing high quality products.
Experience in the Catering industry.
KNOWLEDGE AND SKILLS
Strong communication skills
Strong organisation skills
Knowledge of health & hygiene legislation
Knowledge of grill
Attend grill master class
Advanced food safety Financial acumen
Willing to learn
Assertive, calm works well under pressure
MOTIVATIONS & EXPECTATIONS
Passion for food
Able to communicate at all levels
Strong leadership qualities
Self starter, drive, ambition
Ability to work to strict pressured deadlines
Motivated by a passion for quality and great service delivery
A “can-do” attitude
Creative in thinking and