JOB TITLE: Head Chef JOB HOLDER: DEPARTMENT: Food & Beverage REPORTS TO: General Manager ________________________________________________________________________ OVERALL JOB PURPOSE: The Head Chef is responsible for ensuring that the quality of all food provisions and that hygiene standards within the department are maintained at the highest level at all times, whilst ensuring the development of the business in line with overall company objectives. ________________________________________________________________________ PRINCIPLE ACCOUNTABILITIES Kitchen Management & Effective Food Delivery Establishes and maintains quality and presentation standards for all menu content Provide a visible and progressive service to members and guests Oversee the handling of any received complaints and questions pertaining to food Responsible for all food production, management and kitchen administration Cooperating with FOH mgmt. to implement the food offer, with regular reviews to set and meet sales and profit targets. Effectively manage all kitchen costs within the department, in line with predetermined budgets, identifying cost savings where possible. Utilise the adopted softwares for ordering to ensure that stock levels are in line with set KPIs and projected food sales Ensure delivery of all food and dry goods are received and recorded in line with company policy and all faults or issues are reported immediately to the supplier Ensuring all recipes in the OMS system are as per current production. Utilising specials board on a daily basis with dishes that are fully costed and returning a satisfactory GP% Ensure wastage is minimised by careful supervision of food preparation methods and adherence to dish specifications and portion control Ensure that all specials are created and delivered in accordance with company guidelines on specifications and allergens and have been approved by FOH mgmt Legal, Health & Safety Responsibilities Maintain all systems, procedures and documentation needed to conform to prevailing Health and safety, Food Hygiene, COSHH and other industry legislation in accordance with best practice in the industry. This includes responsibility for the cleaning and maintenance of catering equipment to ensure safe working conditions. To ensure that the company food hygiene management system is in place and fully understood by all the team. To take overall responsibility for food hygiene and safety within the kitchens, setting high cleanliness rules, practices and routines to avoid accidents or incidents. Ensure understanding, awareness and full compliance with all of the companys Health & Safety and Food Safety Policies, security, stock control and loss prevention procedures, understanding accountability and consequences. To report promptly any food hazard to the FOH mgmt and General Manager as required Ensure that the kitchen team comply with the policy on personal hygiene and uniform Ensure cleaning rotas are operational throughout the food production and service areas Recording of all Fridge temperatures and reporting any adverse/faulty machinery People Management Leading the kitchen brigade, with a hands-on approach, including part-time, casual and seasonal staff, and managing staffing levels with Plan Day to the agreed percentage targets Organising staff rotas and ensuring that the business has adequate staff cover at all times. Ensuring that the kitchen team complete their Induction and Compliance training and are compliant with all required procedures Ensure all staff are aware of their duties and what is expected of them, teaching new staff skills they require to perform their roles to the required standard Behaviors & Personal Attributes Remain professional at all times as a representative of Fairhaven GC Maintain a smart appearance at all times, and ensure that the correct uniform is worn Ability to work within a team, demonstrating a hands-on approach to a variety of tasks Developing and managing professional working relationships with a wide range of internal and external stakeholders, ranging from club management, customers, local businesses and suppliers. To attend meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences Ad Hoc and Additional Duties and Responsibilities Completion of induction and compliance training as prescribed by the club and undertaking any further training deemed necessary. Flexibility in working hours with evening and weekend working as a pre-requisite of the role From time to time, additional duties may be required, determined by business need, that do not fall within the parameters of this job description. In addition, this job description may be revised and amended, in conjunction with the post-holder, according to and in line with business needs

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