Head Chef

REPORTS TO

General Manager / Owner

RESPONSIBLE FOR

All of the kitchen team, including the following positions where employed:

Sous Chef
Chef de Partie
Pastry Chef
Commis Chef
Trainee / Apprentice
Steward / Kitchenhand

POSSIBLE INTER-RELATIONSHIPS

Restaurant Manager / Front of House Supervisors
Front of House staff
Accounts department
Function co-ordinator
Suppliers
ITO / Training provider

PRIMARY FUNCTION

Develop and maintain the menu and recipes for the establishment. Oversee and direct all aspects of the kitchen operation and food preparation. Ensure that the quality of food presented to customers meets establishment standards, providing maximum quality whilst containing labour and food costs. Supervise, manage and train all kitchen employees.

DUTIES AND RESPONSIBILITIES

• Take overall responsibility for the operation and organisation of all kitchen and food preparation areas in the establishment.
• Set and manage kitchen budgets in conjunction with management.
• Plan and produce menus to the establishment's standard, ensuring variety and quality.
• Write recipes and keep the costing of all dishes up to date.
• Ensure that recipes and proportions are followed to maintain consistency, quality and cost control.
• Maintain food and labour costs within the establishment's requirements.
• Manage all kitchen staff, imparting knowledge, skills and training to ensure high standards. Maintain required food safety training records.
• Delegate responsibilities and monitor progress.
• Spot check dishes as they leave the kitchen for quality, presentation and temperature.
• Manage staff rosters and staff records.
• Interview and recruit kitchen staff within the authority agreed with the employer.
• Undertake staff appraisals and, where authorised, disciplinary action, following a fair process and applicable employment agreements.
• Identify, develop and maintain kitchen policies and procedures in conjunction with management.
• Set policies and maintain standards for food safety in all food preparation areas, in accordance with the establishment's applicable Food Control Plan.
• Set policies and maintain standards for health and safety at work in all food preparation areas.
• Ensure all equipment and work environments are operational.
• Inform management of any hazards that may affect working conditions.
• Arrange equipment purchases and repairs within agreed authority and budgets.
• Order ingredients and maintain inventory to ensure efficient operations.
• Meet with suppliers as required.
• Communicate with and support staff, and uphold morale in the kitchen.
• Maintain a high standard of cooperation between kitchen and front of house staff.
• Manage kitchen meetings in conjunction with the Executive Chef or reporting manager, where applicable.
• Carry out other lawful and reasonable duties consistent with the role and employment agreement.

PREFERRED COMPETENCIES

TECHNICAL

• A minimum of two years of work experience of a professional kitchen.

• A Level 4 or higher qualification in Cookery/Hotel Management & Catering Technology or equivalent may substitute the above stated work experience requirements.

• Training skills.
• Computer skills: Microsoft Office and restaurant management software.
• Budgeting and menu costing skills.
• Organisational and time management skills.
• Wine and food matching skills.

INTERPERSONAL & PERSONAL SKILLS

• Creativity.
• Excellent written and oral communication skills.
• Customer service skills.
• Motivational and leadership skills.
• Knowledge of employment agreements.
• Ability to delegate, give and receive instructions.
• Commitment to the team, establishment and excellence.
• Positive attitude.
• Ability to work competently under pressure.
• Reliability and flexibility to change.