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Head Chef

Job Title:

HEAD CHEF

 

Responsible to:                                 

General Manager/Deputy General Manager

 

Location:                                           

Days Hotel, 40 Hope Street, Belfast, BT12 5EE

 

Purpose of job:                                 

The Chef has charge of the kitchen and its staff and is required to provide a menu of the highest standards with the use of approved ingredients in a cost effective manner.  He/she is also responsible for maintaining a comprehensive hygiene programme to ensure all kitchen staff observes a proper system of food preparation and storage.

 

Rate of Pay                                       

Dependent upon experience

 

Hours of Work:

40 hours per week

 

Qualifications/Experience

Essential

Industry Qualification

HACCP

Proven track record.

Experience within a Chef role

Previous management experience

Proven experience of leading others within a kitchen environment

Ability to work under pressure and take responsibility

Desirable

Health & Safety Training

Experience within a Head Chef role

 

Main Duties:

 

Ø  Managing the general day to day running of the kitchen.

Ø  Responsible for Training within the Department

Ø  Should have good understanding of HACCP/COSHH and ensure that this system is in place and monitored on an ongoing basis.

Ø  To assume responsibility for the completion of rosters and holiday lists for all staff, including kitchen porters, and complete wage timesheets in an accurate and timely fashion.

Ø  To assist in the implementation of a profitable and cost-effective stock taking system and ensure all deliveries are properly checked and accounted for.

Ø  To ensure all purchases and deliveries of fresh produce / dry goods are of the highest standard.

Ø  To constantly strive for innovative and imaginative menus, while having regard for the sales mix analysis, seasonal foods and the cost factors.

Ø  To ensure that all dishes are prepared in a timely fashion and to the appropriate standard and presentation.

Ø  To ensure that kitchen equipment, fixtures and fittings are in good working order and to ensure that no item of equipment is mis-used.  To ensure that any maintenance issues are recorded immediately and actioned.

Ø  To ensure the implementation and maintenance of hygiene, health and safety programs from preparation through to storage.

Ø  To ensure departmental compliance with personnel procedures and administration requirements and assist in the maintenance of Personnel Files as required

Ø  To carry out company’s employee relation policy.

Ø  To ensure that departmental training for all levels of staff within the kitchen is carried out to ensure that departmental standards are being met.

Ø  To ensure all personnel wear clean uniform.

Ø  To ensure a high standard of personal hygiene and grooming.

Ø  Deal with guest complaints in a friendly and efficient manner ensuring guest satisfaction at all times.

Ø  Upkeep of the equal opportunities policy to ensure that there is a neutral working environment.

Ø  To participate in any training and personnel exercises designed to improve standards and performance.

Ø  Work in accordance with standard procedures within each department.

Ø  To keep staff/work areas tidy, safe and report any hazard, accident, loss or damage to management and observe all requirements under the health & safety at work legislation.

Ø  Ability to meet and formulate forecasted food margin targets set in the budget

Ø  Actively participate in generating ideas to meet budgeted revenue targets set by the hotel

Ø  Hold weekly team meetings with kitchen staff to insure highest quality of service is provided to the guest

Ø  Rotas to be produced to the General Manager/Deputy General Manager for authorisation on weekly basis

Ø  To carry out monthly internal stock take and report to General Manager/Deputy General Manager

  

Note:

 *The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties directed by management.

Closing Date: 1st December 2014