Head Chef £20K

• Location: 

  Near Kingsbridge, Exeter

• Posted: 30/09/2009 17:05

CREATING THE MENU – SET SEASONAL MENU AND DAILY SPECIALS BOARD
MANAGING KITCHEN STAFF
KITCHEN CLEANING AND HYGIENE ROTAS
STAFF ROTAS
WEEKLY MEETING WITH JULES TO REPORT ANY ISSUES AND COMMUNICATE ANY UP AND COMING EVENTS
ORDERING & LIAISING WITH NATIONAL & LOCAL SUPPLIERS
STOCK CONTROL & STOCK ROTATION
PREPPING ALL MENU ITEMS – MANAGING SERVICE
ATTENDING TEAM MEETINGS (OFTEN HELD OUT OF SCHEDULED WORK HOURS)
SIGNING AND CHECKING BAR & KITCHEN DELIVERIES
KEEPING THE STOCK ROOMS, WALK IN FRIDGE & GARAGE CLEAN & TIDY AT ALL TIMES
MANAGING THE KITCHEN LAUNDRY
MANAGING THE KITCHEN GP AND CHECKING PRICES
CLOSING THE KITCHEN DOWN AT NIGHT, SWEEPING & MOPPING CHECKING ALL APPLICANCES ARE OFF
PREPARING FOR PRIVATE FUNCTIONS – OFTEN MEETING WITH THE CLIENT AND CREATING SPECIFIC MENUS
TRAINING ALL KITCHEN STAFF ON CLEANING, HYGIENE AND SAFETY ASPECTS OF THEIR ROLE
CREATING CLEANING ROTAS, STOCK TAKE CHECKS AND ENSURING THESE ARE DONE ON A DAILY OR WEEKLY BASIS
WASTE MANAGEMENT – KEEPING TABS ON WHAT IS BEING WASTED AND WHY
RUBBISH MANAGEMENT, ALL OUTSIDE BINS MUST BE KEPT CLEAN AND TIDY, WASHED OUT ON A WEEKLY BASIS. ASSISTING WITH THE WEEKLY RUBBISH RUN WHEN REQUIRED
STAFF MEAL & DRINK POLICY
TWO PUB MEALS PER WORKING DAY, ONE FULL MEAL UP TO THE VALUE OF £8.95 AND ONE SANDWICH OR BOWL OF SOUP UP TO THE VALUE OF £6.75
NO STEAK UNLESS IT IS PAID FOR IN FULL
STAFF DRINKS, ANY SOFT DRINK FROM THE SODA GUN

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