Head Chef – Irish Pub/Restaurant

• Direct in a hands on approach all culinary activity in an eficient mannery thereby improving productivity and decreasing unit costs.

• Responsible for the overall management of the kitchen which includes, ensuring that daily checks are done, managing the junior team memebers and beng accountable for the quality standards of the food being served and ensuring ELR/NSF standards are adhered to.

• Ultimately accountable for the implementation of safety and hygeine systems, ensuring that the kitchen meets acceptable standards and passes all audit requirements

• Communicate any information to the relevant team members, which includes information on stock levels, best working practices, quality control in accordance with the company standards.

• Ensure that all food preparation and food levels are consistent with quality and quantity standards, by conducting frequent quality checks of dishes to ensure that the kitchen is providing the best service possible

• Manage the controls of storage of all food items by minimizing spoilage, par levels of stock, daily production lists , waste, and exercising strict portion control to minimise cost impact on the business

• Ensure that subordinates follow guildelines and standard operating procedures whick includes, working in line with set recipies and in line with the DDD to ensure that a consistent level of service is provided.

• Drives the maintenance of the finance inventory system (MYI system) to ensure that the ordering and receving procedure meets the culinary operation’s demands

• Research and monitor best market practice to bring new and innovative ideas when developing menu cycles so we are seen as a progressive and forward-thinking company

• Manage the culinary team which includes, fair and dynamic scheduling, recruitment practices, conducting performance appraisals and coaching team members where appropriate to maintain an effective and motivated workforce

• Develop junior employees on standard operating procedures detailed in the DDD which includes, correct use of machinery and equipment, regular cleaning methods and monitoring the deep cleaning schedule to ensure that the kitchen is in line with stringent audit requirements and ensuring that the employee’s performance is monitored

• Trains ELR internal Culinary passport to all new team member and ensures a clear and transparant suscession plan is in place for the unit.

• Perform other duties as requested by the Line Manager.