Head Chef Reports to: Manager Direct Reports: Chefs, Kitchen Porters Area of Business: Wine Inns Purpose To control all aspects of the kitchen including menu planning and design, purchasing, staffing rostering and training.
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Responsibilities To manage the day to day running of the kitchen, ensuring that all food is to the required standard To manage cost and quality control for both incoming and outgoing goods To ensure that goods are stored in the correct conditions To ensure that stock rotation is carried out correctly and is controlled To ensure that hygiene procedures are carried out correctly and documented To ensure temperature readings are taken accurately on a daily basis To implement allergen procedures and guidelines To ensure the health and safety of his / her team at all times To manage all menus in relation to costing, planning and pricing to specified dea...