Summary

• To assist the Pilchard Head chef in the maintenance of the highest standards of food preparation and presentation
• To assist Pilchard head chef in close control of food costs
• To maintain highest standards of cleanliness and compliance
  with H&S regulations

Business Responsibilities:

1. Assist with Monthly stock-take.
2. Prepare dishes to the highest standards of quality, safety and consistency
3. Ensure recipes are followed to ensure risk of cross contamination are kept to a minimum
4. Ensure brand standards are followed to ensure consistency of quality
5. Work as part of a team in preparation, cooking, garnishing, or presentation of food.
6. Follow standards and regulations relating with cleanliness, hygiene and safety.
7. Ensure Executive chef/ Pilchard Head Chef is informed where food or other supplies need to
be ordered.
8. Check the quantity and quality of received products.
9. Work with Executive Chef/Pilchard Head chef to ensure departmental compliance with all
relevant regulations (e.g. COSHH, HAACP, Fire & Food Hygiene)
10. Ensure Executive Chef/ Pilchard Head chef is notified of equipment malfunctions and
breakdowns.

Requirements for standards:

•  Check the quality of raw or cooked food products to ensure that standards are met.
•  Instruct, supervise or coordinate activities of cooks or workers engaged in preparation,
  cooking, garnishing, or presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
•  Order or requisition food or other supplies needed to ensure efficient operation.
•  Check the quantity and quality of received products.
•  Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Ensure that cleanliness if of the highest standard
• Work with Executive Chef/Head Chef to ensure departmental compliance with all relevant
  regulations (e.g. COSHH, HAACP, Fire & Food Hygiene)
• Determine production schedules and staff requirements necessary to ensure timely delivery
  of services.
• Demonstrate new cooking techniques or equipment to staff as instructed by Executive Chef.

General Responsibilities:

• To be constantly vigilant in respect of H+S issues and report risks
• Maintaining high standards of quality control, hygiene and Health & Safety.
• Taking responsibility of all HR matters and keeping up-to-date with staff HR files.
• Ensure all emergency procedures are viable and communicated.
• To be constantly vigilant of security risks and immediately report any suspicious incidents
• Attend meetings as required.