The Deputy Head Chef is responsible for the day to day management of the kitchen department and producing the highest standard of cuisine at all times.
The Deputy Head Chef is responsible for the creative development and standards of Food.
This includes product development for business expansion.
The Deputy Head Chef has a key working relationship with the Operation Manager/Assistant Head chef.
Ensure that a consistent standard of food production and service is maintained at all times.
Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.
Produce consistently menus and cuisine for all guests; maintain checks for quality, consistency and presentation of food from the kitchen and at service.
Ensure that communication and training of all food production and service requirements to the kitchen are carried out.
Ensure rotas are completed in a consistent, cost effective and timely manner ensuring last minute changes are kept to a minimum.
Ensure regular maintenance of equipment is completed and that all faults are reported
Accompany the Environmental Health Officer during visits and reacting positively to any issues raised with immediate corrective action notifying the relevant people as required.
Training and developing the team.
Ensure all food cost controls are operating effectively.
Achieve budgeted food costs
Take responsibility for the stock control of all food items on a monthly basis.
Place daily/weekly orders with suppliers
Liaise with the Assistant Head Chef/Operation Manager to maintain and update records including personnel, hygiene, food accounts and other relevant forms.
Carry out any reasonable request made by a member of management in a timely and cost effective manner.
Work as a member of the management team attending all meetings and training as required.
Be in best of health
Ability to utilize computers and related technology efficiently
● 6 days work week, 62 hours.
● Salary : depends on experience.
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