HOTEL KITCHEN AND HOTEL CHEF JOB DESCRIPTION

Head Chef

 Job Purpose:

 As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks among his or her teams ensuring that the work progresses as it should within the time available.

 To prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times.

Key Responsibilities

• To ensure that production is correctly executed and that products comply with the technical sheets
• To ensure the quality levels of products and services
• To manage his or her staff: training, motivating and structuring the team. He or she also ensures a good working atmosphere
• To provide rigorous management: controlling raw material stocks, especially in terms of their cost
• Entry Requirements

Skills

• Cooking skills: the ability to adapt your cooking style to your local environment
• Using the Windows environment
• The ability to manage a profit centre: stock, cost prices, orders etc
• The ability to manage a team: supervision, training, motivation, delegation
• Self-control
• Team leadership
• Good relationship skills
• Organisation and thoroughness
• Creativity
• Teaching skills
• Physical and mental resilience

Sous chef

 Job Purpose:

 To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.

 To assist with the control and ownership for the management of the kitchen department within the overall policies and controls established by the company and hotel General Manager, ensuring that the brand values and standards are delivered and budgeted profitability achieved.

 To ensure at all times a high standard of cleanliness and practices is maintained, thereby ensuring all statutory legislation is met.


Key Responsibilities

 Customer Focus:

• To implement the consistent delivery of superior customer service through the Customer Service Programme.
• To ensure that the department creates a professional impression to customers and team members.
• To review and act upon customer feedback relevant to your areas of responsibility.
• This to include customer complaints and compliments.

Pastry Chef

 Job Purpose:

 To co-ordinate the distribution of tasks amongst his or her team and ensure that the work progresses as it should within the time available.

 In the restaurant, he or she helps to prepare the dessert menu.

Key Responsibilities

• To ensure that health and safety standards are applied and respected (especially HACCP)
• To recruit, motivate and train the members of his or her team
• To ensure that products are correctly prepared and comply with technical sheets
• To ensure the quality levels of products and services
• To provide rigorous management: controlling raw material stocks, especially in terms of their cost
• To keep the various departments informed of the applicable procedures

Chef de Partie

 Job Purpose:

 To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.

 To be responsible for the preparation and presentation of all dishes in your allocated area, ensuring that all guests receive efficient service and high quality dishes.

 To gain experience in all sections of the kitchen and ensure company and legal requirements are maintained at all times.


Key Responsibilities:

• To be fully aware of the preparation and service of all dishes on the hotel menus.
• To prepare and present dishes on hotel menus according to customer requirements.
• To ensure mise en place is carried out in your allocated area of work to meet forecasted demand.
• To maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
• To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately.
• To ensure food materials are stored correctly and rotated to meet company and legal requirements.
• To keep food wastage to a minimum.
• To maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices.
• To assist with the training of and supervise other members of the kitchen brigade.
• To assist with quality control and menu planning where appropriate.
• To practice the correct and safe use and care of all items of equipment.
• To report all damage, hazards and wear and tear occurring within your areas of work.
• To ensure all security and control procedures laid down are strictly adhered to.
• To assist with various cleaning duties as required.
• To be aware of product cost and kitchen gross profit targets.
• To assist with the ordering of food materials as required following company procedures.
• To consistently deliver superior customer service through our Customer Service Programme
• To be fully aware of and strictly observe Food Safety regulations and requirements.
• To attend training when required.
• To be fully aware of and strictly observe Health & Safety and fire procedures.
• To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.

Commis Chef

 Job Purpose:

 To assist the Cook or Section Chef in preparing meals.

 Depending on his or her length of experience (beginner or confirmed), the Commis Chef may carry out the following tasks:

• Looking after the area allocated to him or her
• Food preparation tasks (mincing, garnishes, etc)
• Hot and cold cooking tasks (simple cooking, seasoning, etc)
• Cleaning and tidying the area allocated to him or her
• The Commis Chef may be required to stand in for his or her superior (Section Chef or Head Chef) when the latter is absent on leave

Key Responsibilities:

• To ensure that health and safety rules are applied and respected (especially HACCP)
• To look after his or her own area
• To ensure the cleanliness and tidiness of working areas (floors, equipment, tables, etc)

Kitchen Porter/Stewards

 Job Purpose:

•  To be responsible for washing the restaurant dishes and all the kitchen utensils, as well as cleaning all the larger items of kitchen equipment and the food production areas

Key Responsibilities:

• To ensure the long life and cleanliness of the equipment he or she is provided with
• Entry Requirements
• Skills
• Respect for hygiene and equipment
• Respect for the instruction given by management
• Willingness to work hard
• Physical resilience