Immediate Superiors:?Sous Chef
Work Area:?Kitchen
Hours of Work:?Straight or split shifts, 5 day week subject to business. Summer months busier than Winter months

Contribute to the smooth & efficient running of the kitchen by applying skills & attributes to all areas that require your involvement. 

Day to day responsibilities will be handed to you so it is essential that these are fulfilled & completed to their ultimate potential. 

Contribute to ensuring the highest level of hygiene over and above statutory requirements. 

Contribute to a productive and motivated brigade.

Customer Satisfaction & Expectation
Maintain, develop & exceed satisfaction & expectation
Produce & maintain a high production standard of food to 3 rosette standard Support the high level of dedication, expression & initiative to all dishes
Suppliers/Resources
Assist with the control, receipt, storage & issue of supplies 

Assist with the use of resources
Working Relationships
Contribute to an effective working relationship
Gain the trust & support of colleagues, the team & the Head Chef 

Minimise conflict in the team

 

Health & Safety
Support the control of health, safety & security of other workers & the public 

Support & maintain health, safety & security procedures in the work place Comply & be aware of all HACCP requirements

Cleaning & Maintenance
Assist with following the programme for cleaning the kitchen & its equipment 

Maintaining & update the cleaning programme where necessary
Economic & Environmental Efficiency
Maintain energy & waste efficiency as per the environmental policy 

Identify & recommend improvements to energy & waste efficiency

Development
Develop self within the job role to enhance performance 

Manage yourself & develop own skills to improve performance 

Manage time to meet objectives
Listen, learn & put into practise all aspects advised in training

Information
Manage information by gathering details, informing & advising others 

Attend staff meetings

Pastry -handling...
Breads
Petits fours
Canapes
Cakes
Cookies
Ice creams
Restaurant desserts
Brasserie desserts
+ potentially a variety of other roles handed to you, example coming 'out front’

JOB SPECIFICATION
? Minimum 2 rosette experience
? Must be a self manager
? Must be able to handle responsibility
? Must be creative
? Must have a knowledge of the kitchen with room for development
? Must be enthusiastic
? Must have a mature professional attitude
? Must have excellent attention to detail
? Must be hands on
? Must be a good communicator
? Must be customer focused at all times
? Must be quality driven
? Should be able to multi-task
? Should have relevant hygiene, health & safety training
? Must be able to listen, take orders, directions & take criticism
? Must be willing to learn
? Must be actively keen to enhance their personal development
? Must be ambitious
? Must be able to uphold whatever standard is set