To constantly check quality and quantity of food going out of the kitchen.
To ensure that each section is manned efficiently and that the Chefs de Partie and Commis Chefs are working to their best ability.
To monitor plans and work schedules prepared by the Chefs de Partie in accordance with the function sheet and business of hotel outlets.
To ensure correct methods are used for preparation of food and to check presentation.
To make sure the kitchen team in giving an efficient, smooth and quick service while maintaining principles and standards set by the Executive Chef.
To check quality and weight of food coming into the kitchen and constantly check price fluctuations.
To order and purchase for the hotel food requirements in an economical manner in the Executive Chef’s absence or when directed.
To control all food storage activities to make sure that all food is kept in prime condition and a good method stock rotation is being used in all areas and sections of the kitchen.
To assist in achieving the best gross profit levels in relation to budgets and turnover.
To keep waste to an absolute minimum.
To ensure the correct control of mis-en-plas, both quality and quantity and storing it in a correct manner.
To compile menus, rotas and attend meetings in the Executive Chef’s absence.
To promote good working relations across the hot plate and with all other departments. To be friendly and courteous to staff, management and guests.
To ensure that the kitchen is organised and run to the highest possible levels of safety and hygiene.
To ensure that all kitchen porters are achieving high standards of hygiene within the kitchen and back of house areas.
To ensure no one abuses hotel whites or kitchen linen.
To carry out stock checks and prepare paperwork for the Accounts Department.
To help train and motivate the banqueting kitchen brigade and have a happy, well disciplined team.
To ensure that you are familiar with all the fire procedures in the hotel.
To be aware of your obligations under the Health and Hygiene Laws and Food Safety Act.
To maintain a high standard of personal hygiene and appearance at all times, uniforms to be treated with the utmost of care.
To complete any reasonable task as requested by management

Contact details

• Email: nigel.hill@persel.co.uk
• Phone: 01273 205281

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