JOB DESCRIPTION

Position Reports to

OWNER, HEAD/SOUS CHEF

Position Overview

1.     Take full ownership of a section

2. Prepare and cook dishes according to menu specs

3. Ensure consistency in taste, presentation, and portionin

4. Work during busy service periods with speed and accuracy

5. Maintain clean and organised workstations under pressure

Position Specifics

1.    Co-ordinate with the Owner, Head Chef, Sous Chef on preparation of store requisitions.

2.    Assist the Sous chef in planning and fully participating in the preparation of food to ensure that the best possible standards are achieved.

3.    Be fully conversant with Restaurant menu with regard to the particular items relating to your designated area and other sections as requested by the Head Chef/Sous chef 

4.    Prepare food items to the standard according to established up-to-date standards and practises.

5.    Prepare basic mise-en-place and cooks food ready for service.

6.    Check daily menus and function sheets to determine quantity of food items to be cooked.

7.    Ensure correct procedures are used, particularly in the preparation of sensitive commodities.

8.    Ensure that maximum effort is given to achieve an efficient service whilst maintaining the highest possible standards.

9.    Deputise and run section efficiently and effectively in the absence of the Sous Chef

10. Ensure that all refrigerated areas are kept clean and temperatures are maintained at correct levels and recorded in the correct manner.

11. Assist in the production of food within your designated section or as requested by the Head/Sous Chef.

12. Ensure that food preparation is of the highest standard using the finest ingredients at all times.

13. Ensure that portion control is maintained in accordance with company guidelines, laid down with the Head/Sous Chef.

14. Ensure good rotation of stocks and the correct storage and labelling procedure are followed.

15. Generally being alert for opportunities to improve the profitability of the Kitchen operation.

16. Control the wastage of food.

17. Ensure that the appropriate amount of mise-en-place is kept in stock.

18. Advise Sous Chef of any commodity needing immediate use or attention.

Personal Competencies

1.    Give an efficient, smooth and quick service whilst maintaining principles set by the Sous Chefs and Head Chef for correct presentation

2.    To establish a good working relationship with colleagues.

DO’S

✔       Start your shift on time in clean ironed full uniform

✔       Be well groomed and have a smile

✔       Have as much respect for others as you do for yourself

✔       Look after the equipment you use like it was your own

✔       Cook everyday for yourself with pride

✔       Speak how you like to be spoken to

✔       Keep your section clean and help others to do the same

✔       Have a sense of humour  

✔       Work smarter not harder

✔       Remember it’s nice to be important but it’s more important to be nice 

✔       Remember there is no I in team

✔       Say it little and say it well 

DON’TS

X       Start your shift in yesterday’s whites with stubble 

X       Expect others to do what you won’t

X       Leave mistakes uncorrected

X       Forget to follow the clear guidelines given by chef

X       Misuse other people’s equipment

X       Forget to date label all food items

X       Abuse the uniform system

X       Use the telephone for personal calls 

X       Bring your mobile into the kitchen

X       Think the whole world revolves around you