JOB DESCRIPTION

POSITION:Head Chef (Coach House)

DEPARTMENT:Food & Beverage

RESPONSIBLE FOR:Sous Chef

Junior Sous Chef

Chef de Partie

Commis Chefs

REPORTS TO:Executive Head Chef / General Manager

PRIMARY OBJECTIVE OF POSITION

To oversee Coach House Kitchen and assist the Executive Head Chef in the supervision of kitchen production, and to participate in the food production and menu planning. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability. All work is carried out in line with the Resorts guidelines and budgets.

TASKS, DUTIES AND RESPONSIBILITIES

TO OVERESEE COACH HOUSE KITCHEN AND ALL OPERATIONS IN THE ABSENCE OF THE EXECUTIVE HEAD CHEF. TO ASSIST THE EXECUTIVE CHEF AND PARTICIPATE IN PRODUCTION TO ENSURE FOOD OPERATIONS PROVIDE THE HIGHEST FOOD QUALITY

  • Responsible for running Coach House on a day to day basis.
  • Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations for all kitchens.
  • Adheres to Roe Park Resort standards of food quality, preparation, recipes and presentation
  • Ensures proper staffing and adequate supplies for all kitchens
  • Implements and supervises the proper implementation of menus and ensures their readiness
  • Oversees the seasonings, portions and appearance of food service in the operation
  • Stores unused food properly to minimises waste and maximise quality
  • Assists in budgetary and payroll expense control as required
  • Works closely with chefs to ensure correct preparation and delivery times are kept and food quality is maintained to the highest specification
  • Assures proper safety, hygiene and sanitation practices are followed
  • Assists Executive Head Chef in checking and ordering fresh products and dry storage items requires by kitchen
  • Encourages increased communication between kitchen production and service staff
  • Ensures readiness and makes priorities in case of last minute changes to reservations
  • Confers closely and regularly with the Executive Head Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
  • Everything must be locked and keys put in Duty Managers safe.
  • Keeps all temperature records up to date.
  • Ensures that a portion from function main course is kept for freezing
  • Keeps all hot service records up to date.

SUPERVISE FOOD PRODUCTION STAFF, AND PORTERS FUNCTION

  • Supervises all food production staff and the porters function
  • Utilises supervisory skills and motivation to maximise employee productivity and satisfaction
  • Helps employees to achieve optimum quality while minimising cost

LAWS, REGULATIONS AND POLICIES

  • Monitors and helps staff to follow all applicable laws, especially in regards to food safety and sanitation

HEALTH AND SAFETY

  • Adheres to all health, sanitation and food safety rules and regulations
  • Reports all potential and real hazards immediately
  • Fully understands the Resorts fire, emergency and bomb procedures
  • Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
  • Ensures that employees work in a safe manner that does not harm or injure self or others. Knows how to protect self against chemicals, and is aware of harmful chemicals used
  • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
  • Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct is maintained by all employees in the department

MISCELLANEOUS

  • Suggests changes to menus, to reflect local, seasonal and national trends
  • Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status
  • Recommends better preparation procedures to the Executive Head Chef
  • Checks the restaurant reservations regularly
  • Attends meetings and training required by the Executive Head Chef
  • Accepts flexible work schedule necessary for uninterrupted service to the food production function
  • Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Executive Head Chef
  • Continuously seeks to endeavour the knowledge of own job function
  • Is well updated on and possesses solid knowledge of the following:
  • Resorts fire, bomb and emergency procedures
  • Resorts health and safety policies and procedures
  • Current licensing relating to own department
  • Restaurant corporate marketing and promotional programmes
  • Restaurant guests generating high business volume

Signed:______Date:______

Head Chef

Signed:______Date:______

Executive Head Chef

Head Chef

November 2017