Chef

The chef is there to ensure that the kitchen operates efficiently and profitably while maintaining the Pieminister reputation and ethos.

The position of chef combines the following: The achievement of good food margin, great delivery of food service, and delivers to company standards

Typical work activities

Food Service, Preparation and Food Safety:

· Ensure that you follow menu specs at all times, so that over portioning or unnecessary wastage do not occur.

· Communicate any items off sale to the FOH staff.

· Ensure the kitchen is set up and ready for service each day.

· Ensure that kitchen paperwork is filled in daily on your shifts.

· Put deliveries away, remembering to always rotate stock.

· Always record wastage.

· Only to use nominated suppliers and keep petty cash purchases to a minimum.

· Staff Food policy is followed with no unauthorized food leaving the kitchen.

· Arrive to work on-time, and with the correct uniform.

· All stock is secure and no loss of stock.

· Have a calm and methodical approach to service, especially in busier periods.

· Ensure all recipes and preparation requirements are met.

· Ensure temperature, seasoning and flavours are to specification.

· Ensures readiness for service and the pace is set for peak trade.

· Ensure all food is presented for service in a timely manner and in correct sequence.

· Ensure that the storage of food meets company and statutory health and safety requirements.

· Deal with any customer returned food in a timely manner.

Housekeeping

· Ensure you meet company’s personal hygiene requirements.

· Adhere to the company uniform standards, ensuring uniform is clean and tidy.

· Follow the kitchen cleaning schedule daily to ensure that the kitchen is maintained to the highest standards at all times.

· Kitchen is cleaned down, and a full handover left at the end of every shift.

Any maintenance issues reported to management as soon as they occur.