MAIN OBJECTIVES & JOB ROLE:
To manage the Murrays Kitchen efficiently, maintaining the highest standards of presentation and quality of Cuisine possible as agreed with the Head Chef meanwhile fulfilling company requirements of Health, Safety and Hygiene
MAIN AREA OF RESPONSIBILITY:
1. Responsible for the day to day management of all food production within Murray’s kitchen
2. To gain basic understanding in budgeted profit targets and wastage management, food costing & selling prices
3. To ensure that food preparation and quality is of the highest two Rosette standard possible within the limits of budgeted profit targets with a view to maximising sales to guests.
4. Change the menu to ensure dishes are constructed using the best of the British/European seasonally available produce, produce SOP sheets with photos for the menu two weeks before implementation.
5. Responsible for stock control; ensuring that stock levels are in line with Company requirements and to control food stocks in co-operation with the Head Chef.
7. To supervise staff in the kitchen department to be responsible for their working practices and standards, including health and hygiene.
8. To ensures that all food policy and training documentation and other Working papers are efficiently completed to set standard.
9. To ensure all produce within the Murrays kitchen is date coded & within date to including closed days.
10. To maintain effective communications with staff under your supervision and supervisors to ensures that they are well informed.
11. Report problems and complaints to the Executive Head Chef & Head Chef and keep them fully informed
12. Responsible for hygiene within the Murrays kitchen area, ensuring that it is maintained to the set company standard as recommended by EHO and company EHO. Report any serious hygiene problems at once to the Executive Head Chef & Head Chef
13. Implement the Health and Safety policy with any issues reported to the Kitchen Health & safety rep.
14. Ensure that staff are aware, understand and implement the Health and Safety/Food policy.
15. To be aware of unsafe practices, such as dangerous stacking, so that these practices can be superseded by safe procedures.
16. 2AA rosette experience is essential.