Head Chef
Posted 6 days ago
- Cadbury, Devon
- Any
- External
- Expires In 3 months
Head Chef
Job Purpose
Responsible for daily food production and banquet functions and events. Implement menus, food purchase
specifications and recipes. Accountable for a team composed of chefs and kitchen porters. Responsible for
food and labour budgets for the department. Maintain highest professional food quality and food safety
standards.
Job Tasks/Duties
Hires, trains, supervises, schedules and evaluates the work of chefs in department.
Delivers menus with the Food & Beverage Manager for all food outlets in the Club and for special
occasions and events.
Schedules and coordinates the work of chefs and other kitchen team to assure that food
preparation is technically correct, efficient and within budgeted costs.
Approves the requisition of products and other necessary food supplies in line with CSC food safety.
Ensures perishable goods are stored correctly and maintains an efficient stock rotation avoiding
unnecessary wastage and shortages.
Ensures that the highest standards of hygiene, cleanliness and safety are maintained throughout all
kitchen areas at all times; highlights any problems regarding health and safety to a senior member
of team without delay.
Establishes controls to minimise food and supply waste.
Delivers recipes and techniques for food preparation and presentation that help to assure
consistently high quality with minimal wastage.
Prepares necessary data projecting annual food, labour and other costs and monitors actual
financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends food and beverage team and management meetings.
Works with the Event Sales Manager on projecting the food production required for special events.
Cooks or directly supervises the cooking of items that require skilful preparation.
Works with Food & Beverage Manager to assure that food production output consistently exceeds
the expectations of customers.
Understands and consistently follows proper food safety and hygiene practices.
Undertakes special projects as assigned by the Food & Beverage Manager.
To ensure a high degree of personal presentation and hygiene in line with the companys dress and
appearance policy.
To be a positive ambassador for the Companys CARE values at all times.
Education and/or Experience
Bachelors degree in culinary arts or other hospitality management degree desirable or:
any equivalent combination of food production /management experience and training that
provides the required knowledge, skills and abilities.
Licenses and Special Requirements
Professional relevant Certification.
Food safety certification min. level 3
TPBN1_UKCT
Job Purpose
Responsible for daily food production and banquet functions and events. Implement menus, food purchase
specifications and recipes. Accountable for a team composed of chefs and kitchen porters. Responsible for
food and labour budgets for the department. Maintain highest professional food quality and food safety
standards.
Job Tasks/Duties
Hires, trains, supervises, schedules and evaluates the work of chefs in department.
Delivers menus with the Food & Beverage Manager for all food outlets in the Club and for special
occasions and events.
Schedules and coordinates the work of chefs and other kitchen team to assure that food
preparation is technically correct, efficient and within budgeted costs.
Approves the requisition of products and other necessary food supplies in line with CSC food safety.
Ensures perishable goods are stored correctly and maintains an efficient stock rotation avoiding
unnecessary wastage and shortages.
Ensures that the highest standards of hygiene, cleanliness and safety are maintained throughout all
kitchen areas at all times; highlights any problems regarding health and safety to a senior member
of team without delay.
Establishes controls to minimise food and supply waste.
Delivers recipes and techniques for food preparation and presentation that help to assure
consistently high quality with minimal wastage.
Prepares necessary data projecting annual food, labour and other costs and monitors actual
financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends food and beverage team and management meetings.
Works with the Event Sales Manager on projecting the food production required for special events.
Cooks or directly supervises the cooking of items that require skilful preparation.
Works with Food & Beverage Manager to assure that food production output consistently exceeds
the expectations of customers.
Understands and consistently follows proper food safety and hygiene practices.
Undertakes special projects as assigned by the Food & Beverage Manager.
To ensure a high degree of personal presentation and hygiene in line with the companys dress and
appearance policy.
To be a positive ambassador for the Companys CARE values at all times.
Education and/or Experience
Bachelors degree in culinary arts or other hospitality management degree desirable or:
any equivalent combination of food production /management experience and training that
provides the required knowledge, skills and abilities.
Licenses and Special Requirements
Professional relevant Certification.
Food safety certification min. level 3
TPBN1_UKCT