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Main Purpose:
To support the Head Chef in the planning, organising and day-to-day running of the Clubhouse kitchens, ensuring a consistent high standard of product and service.
Objectives:
- To ensure effective and efficient operation of the Clubhouse kitchens with the objective of providing a first-class product in a timely and cost efficient manner, within the agreed standards of the business
- To plan, present and when approved execute food concepts aimed at improving business revenues and profitability
- To maintain a friendly, co-operative and professional relation both departmentally and inter-departmentally at all times
- To ensure menus are reviewed and updated regularly in order to effectively service changing customer demand and maintain budgeted GP levels
- To prepare and maintain full and up to date food hygiene records sufficient to satisfy all aspects of prevailing legislations and regulations
- To use very best endeavors to ensure that the business achieves a 5* Food Hygiene rating and support the Head Chef for all operational and record keeping requirements in this regard
- To comply with all relevant kitchen safety legislation keeping relevant records up to date
- To ensure regular communication with your line manager and to attend in house communication/development meetings as required
- To take personal interest in your staff welfare and ensure your team remains highly motivated
- To undertake and maintain records relating to necessary team personal development training and legally required training relating to kitchen operations
- To carry out monthly stock checks where appropriate and carry out regular audit checks as directed by line manager as necessary
- To create rotas in a timely manner for the kitchen and pot wash areas when required
