It s All About Service

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1 POSITION: Sous Chef Pastry DEPARTMENT: Le Gray Kitchens Updated: By: REPORTING TO: Executive chef, Head Pastry chef, and Head chef Version: RESPONSIBLE FOR: OBJECTIVES: To ensure the food production team provides a consistent quality of food & beverage in the area / shift under his / her control in order to maximise customer satisfaction and organisational profitability in an atmosphere of high employee moral and to adhere to assist the Executive & Head Pastry chef with the operation, production and preparation within the kitchens and to ensure that all food produced is extradited (served) in a timely manner whilst implementing and maintaining all company standards, policies and procedures relating to food quality specifications, preparation, storage and for all health and Food Safety areas of Due Diligence and responsibility, as laid out by Management of Le Gray, Health & Safety HACCP and Food Safety Hazard Analysis training documents, together with a strong emphasis on staff training and development. MAIN ROLE MAIN RESPONSIBILITIES Human Resources In absence of Head Pastry chef, ensure the department is adequately staffed, being responsible for duty rosters and to delegate staff duties-this to include coverage for holidays, sickness and absenteeism. To report for duty punctually in full uniform, paying attention to personal hygiene and tidiness. Detailed grooming standards are set out in your staff handbook. Ensure all staff report for duty punctually in full uniform, paying attention to personal hygiene, grooming and adhering to hotel polices on Due Diligence and Health & Safety. Maintain the agreed standard detailed in the Le Gray Standards & Training Manual ( How to do it ). Assist Executive chef / Head chef (s) in all chef training and development, as well as taking responsibility for administration duties. To give assistance to other hotel departments as and when necessary and works in close coordination with F&B service team. Page 1 of 5

2 Attend and complete Le Gray training sessions as and when required to enhance skills and to develop multifunctional. Uses the Le Gray appraisal system to review the performance of team members and determines there development needs. Ensures career development plans and succession planning of team members. Identifies and develops new Chefs de parties and Commis. To organise and help train, Chef du parties, Demi chef de Parties and Commis in their daily requirements. Counsels team members in work related and personal matters. To give assistance to other departments as and when necessary. Carry out and implement any requests from the Executive chef / Head chef relating to staff training and development, company policies and industry regulations. To carry out any reasonable requests made by the Executive chef or Head Pastry chef. Systems Operations, Food - Storage, Distribution, Preparation and Due Diligence Deputize in absence of Head Pastry chef in aspects relating to the day to day running of kitchens. To ensure and check the quality of all menu items are properly prepared to the required standard using correct recipes, methods of preparation and presentation. Understands practises and promotes team work and works closely with front of house managers, head waiters, section heads in all areas to ensure that service standards are achieved and good working relationships maintained. Controls food wastage without compromising on food quality and mmonitors food wastage and adjusts Mise en place to ensure correct portion control, is prepared and set up for service in the kitchen, however at not time will run short of menu items. To ensure junior chefs are correctly prepared and ready for Service. All purchased and prepared foods are labelled, dated and food stocks rotated, kept in legal, hygienic conditions. To ensure service of menu items from the kitchen to waiting staff are carried out in an efficient, professional and courteous manner. Page 2 of 5

3 To control Checking In/Receiving of deliveries: Taking note of quality, amounts, prices, items missing and short orders. Plans, attends pre meal briefings and meetings as outlined by Executive chef / Head chef and practises good communication skills. Completes routine assigned closing duties that ensure the handover to the next shift runs smoothly. Ensure that all food preparation areas are maintained in a hygienically clean state and in good repair and conform to government legislation on Health & Food Safety Act and HACCP Guidelines. Ensure good kitchen planning with necessary equipment and food stocks to enable a trouble free service and to maximise customer satisfaction. To be conversant and work within Le gray Food Safety Policy and Hazard Analysis Critical Control Points, Due Diligence Guidelines and professional best work practice. Maintains close control over store supply ensuring that adequate quantities of food supplies are at hand at all times, whilst monitoring food requisitions to ensure reasonable food cost. To adhere to or as close as possible, and manage annual kitchen budget in order to achieve agreed performance targets. Instruct and train chefs with use of menu recipe and method of preparation files. In absence of Head Pastry chef collate and place food purchase orders with nominated suppliers and requisitions with the Inventory Controller. In conjunction with and in the absence of the Head Pastry chef, manage and utilise kitchen computer administration system, financial information reports, inventories and cost control systems. Exercise strict control of overtime, following the approval process. Together with the Executive & Head Pastry chef, effectively control food cost throughout the various departments of responsibility, keeping close control of agreed costing of approved recipes. Organise and maintain regular stock / inventory taking and rotation on food products in stock. Page 3 of 5

4 Health, Safety & Grooming Ensure that all potential and real hazards are reported and dealt with immediately. Be fully conversant with all departmental Fire, Emergency and BOMB procedures. Emergency procedures are rehearsed, implemented and enforced to provide security and safety of guests and employees. Ensure the safety of persons and property of all within the premises by fairly applying Hotel regulations, by strict adherence to existing laws, statutes and applicable ordinances, and by anticipating possible and problem hazards and conditions and either correcting them or pre-planning a defence against them. All staff within the department must be trained in a manner, which is safe and unlikely to give risk or harm or injury to themselves or others. Stimulate and encourage a general awareness of 1990 Food Safety Act & 1995 Regulation Guidelines in relation to all activities and food preparation of the kitchens department. Ensure the highest possible standards of personal hygiene and grooming are maintained by all members of the kitchens. Measurement Criteria Consistent work practice of tasks and responsibilities listed above. Regular face to face feedback and scheduled employee assessments and appraisals Clean and hygienic work practice. Quality of food preparation and presentation. Following and meeting of standards set out in Le Gray Training Manual ( How to do it ) Customer satisfaction via the twice yearly GAP analysis reports. Achievement of results from annual development training. Financial control (FC%) and performance results of department. Departmental productivity Many days of training conducted Page 4 of 5

5 Ability to learn and remember company policies and procedures. To show consistency and personal improvement. Note This document reflects the job content at time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly. I have read and fully understand all the contents of this Job Description and understand that a signed copy will be kept on my personal file in Human Resources. Employee Name Date Employee s Signature Date Page 5 of 5