CHEF – Job Description
REPORTS TO Site Manager / Head Chef
RESPONSIBLE FOR
Trainee / Apprentice / Kitchenhand
POSSIBLE INTERRELATIONSHIPS
Site Manager / Duty Manager / Front of House staff / Accounts/Admin
PRIMARY FUNCTION
Assist the Site Manager / Head Chef in the day to day running of an establishment’s kitchen and assume responsibility in the absence of the Site Manager / Head Chef.
Maintain the operation and organisation of a designated part of the kitchen following the Site Manager / Head Chef’s guideline – providing maximum quality whilst containing labour and food costs.
DUTIES AND RESPONSIBILITIES
▪ Responsibility for the operation and organisation of a designated part of the kitchen.
▪ Assist the Site Manager / Head Chef with menu planning as required.
▪ Ensure that recipes and proportions are strictly adhered to, to ensure consistency, quality and cost control.
▪ Impart knowledge, skills and training to kitchen staff to ensure high standards.
▪ Manage staff rosters in conjunction with the Site Manager / Head Chef.
▪ Spot check dishes as they leave the kitchen for establishment quality, presentation and temperature.
▪ Follow set policies to maintain standards for food safety in all food preparation areas.
▪ Follow set policies to maintain standards for health & safety at work in all food preparation areas.
▪ Ensure all equipment and work environments are operational.
▪ Inform the designated management if any hazards are identified that may affect work conditions.
▪ Order and maintain inventory to ensure efficient operations.
▪ Communicate with and support staff.
▪ Uphold morale in the kitchen.
▪ Ensure the relationship between kitchen and front of house staff is of a high standard.
▪ Manage kitchen meetings in conjunction with the Site Manager / Head Chef. .
▪ Any other duties the Site Manager / Head Chef may reasonably require.
PREFERRED COMPETENCIES
TECHNICAL
▪ New Zealand Certificate (Level 4) in Cookery, or equivalent.
▪ A minimum of 2 years managing a kitchen.
▪ Food safety course within the past three years.
▪ Training skills
▪ Computer skills: Microsoft Office, restaurant management software
▪ Budgeting and menu costing skills
▪ Organisational and time management skills
▪ Wine and food matching skills
INTERPERSONAL & PERSONAL SKILLS
▪ Creativity
▪ Excellent communication skills (written and oral)
▪ Customer service skills
▪ Motivational and leadership skills
▪ Ability to delegate, give and receive instructions
▪ Committed to team, establishment and excellence
▪ Positive attitude
▪ Ability to work competently under pressure
▪ Reliable and flexible to change
