Indonesian Souce Chef

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Duties include/Key areas of responsibilities:

1. To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef.
2. To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
3. To make regular inspection of the kitchen and food preparation areas.
4. To maintain a strict control on all food items issued from the kitchen.
5. To ensure that all orders are prepared according to the instruction on the appropriate check.
6. To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
7. To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
8. To check all goods delivered against the relevant documentation and check also for quantity and quality.
9. To assist in maintaining the food cost percentage within the budget.
10. To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.
11. To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.
12. To be aware of and comply with Food and Hygiene Regulations.
13. To wear any appropriate protective clothing provided by or recommended by the company.
14. To report any defects in the building or equipment according to the hotel procedures.
15. To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.
16. To attend company training if required to.
17. To action any other reasonable requests made by management

Person specification:

• To be flexible                                                                              
• Have a “can do” attitude                                                             

Skills and Abilities

• Ability to work independently                                                      
• Experience of a busy food operation within the last 2 years      
• To have a thorough understanding of H&S regulations              
• To be able to follow food hygiene policy require                   
• Ability to build rapport quickly with Senior Management            
• A positive approach to menu planning and development           
• Flair and enthusiasm of working with fresh ingredients              

Education and Experience

• Worked in a similar environment                                                   
• NVQ in a kitchen qualification                                                                             
• HACCP and COSHH                                                                                            
• Demonstrate knowledge of a busy working kitchen and banqueting operation                                                                   

Personal Qualities

• Must have enthusiasm and passion for food                                 
• Must be punctual and reliable                                                       
• Be self-motivated