CHEF (Sommelier and Chef Jobs: Restaurants)

Full Time

  Patisserie Valerie

  Ashford, England

Reports to:

Store manager, Operations Managers, Head Chef.

Aim:

To work as a member of a team whose aim it is to serve Guests, in all ways, to the highest possible standard at all times.

OBJECTIVE:

  • To maintain the highest standard of food and service according to Patisserie Valerie specifications.
  • To aid the Head Chef in the management of kitchen standards, work closely with Store Management, help control wage costs, help reduce waste and maximise margin in line with maintaining food quality and specifications to the Patisserie Valerie standard.

RESPONSIBILITIES

  1. To provide a safe & clean working environment for all colleagues according to Health and Safety legislation and regulations.
  2. To help ensure all food purchases are correct for the level of trade with store management and that produce arrives in good condition.
  3. To help ensure that all purchases, credit notes, transfers, delivery notes and staff food is in line with company procedures.
  4. To ensure F.I.F.O stock management is in place.
  5. To ensure all products are dated correctly in line with company procedures.
  6. To always ensure you are totally familiar with and adhere to all recipes and have the knowledge and ability to maintain and run relevant sections in the kitchen.
  7. To ensure that you are trained on all equipment that you are required to use during their working day.
  8. To adhere to weekly cleaning schedules in line with company procedures.
  9. To liaise, work with and effectively communicate with the kitchen team to maintain standards and adhere to all company policies, procedures and specifications.
  10. To be punctual at all times and ensure the punctuality of all kitchen staff.
  11. To report all complaints, incidents, accidents and other irregularities to the store management / head chef.
  12. To abide by the house rules at all times.
  13. To ensure you wear and maintain the correct protective uniform at all times.
  14. To promote effective teamwork amongst staff by taking an active interest in their welfare, safety and development
  15. To help control the expediting of food and ensure Guests receive the highest standard of food and service possible.
  16. To motivate all staff and project a positive attitude at all times.
  17. To carry out any reasonable request as made by a member of store management / head chef / Operations.
  18. Maintain and service all equipment regularly to a safe and hygienic standard. Report any failure of equipment to the store manager / Head chef / operations and HR / Company Auditor.
  19. Ad hoc responsibilities in line with Operational Requirements.

How To Apply

http://www.patisserie-valerie.co.uk/careers.aspx?cat=9

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