Chef

Main Purpose of Role

The primary purpose of the role of Chef is to support the Head Chef in the smooth running of preparation, service and support in the areas of:

• Up holding Hygiene Standards

• Up holding Food Safety Standards

• Up holding WH&S Standards

• Preparing quality food to specification of Executive Chef

Key Responsibilities

General

• Oversee all aspects of preparation, production, stock control, hygiene, wastage, portion control, presentation and WH&S for pastry section

• Maintain a high standard of presentation and grooming including personal hygiene with special attention to fingernails, hands, and hair care.

• Act responsibly, perform work duties in accordance with workplace Health & Safety standards and wear Personal Protective Equipment where required.

• Communicate effectively with fellow staff and managers.

• Be fully conversant and comply with company policies and procedures.

• Perform any other duties directed by senior chefs/managers

• Maintain an effective working relationship with all staff ensuring efficient lines of communication

• As directed, be involved in the training, mentoring and development of kitchen staff including apprentices

Cooking & kitchen

• Maintain a high standard of operational hygiene and to fully comply with food hygiene regulations.

• Menu planning, testing, costing and implementation according to set timetables.

• Control daily food production and delivery of all pastry products in accordance to the set standards to obtain guest satisfaction.

• Ensure delegated tasks are completed from designated checklists and weekly work schedules at the end of every shift.

• Prepare food to specification of Head Chef

• Recording and monitoring productivity and wastage on a daily basis

• Write preparation lists

• Place orders daily

• Check daily functions, restaurant reservations and roster for days ahead and action any changes required.Check presentation and portion control at all times.

• Managing and monitoring the fridges to ensure quality and temperature requirements are met

Work, Health and Safety (WHS)

• Ensure the health, safety & welfare of employees by adhering to your responsibilities as outlined in the OHS policy, HACCP procedures and associated health and safety procedures

• Allocate sufficient resources for the practicable elimination or control of workplace hazards/associated risks in order to maintain a safe working environment and safe systems of work

• Promptly and effectively deal with occupational injury and illness through active involvement in the return to work process. All incidents to be investigated and corrective action implemented

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify Executive Chef/ Venue Manager of potential dangers