| Job description: | Deer Park Golf & Country Club is home to an 18-hole championship golf course, 16 lane tenpin bowling centre, excellent gym facilities including a fitness studio, swimming pool, jacuzzi, squash courts, sauna, steam room, snooker & classes.
This is an exciting new role for someone to develop they way they want to, build a good strong brigade, produce menus for the golf club, bowling alley & functions and build the business. Job Description
Head Chef Primary Function: Supervise and coordinate activities of cooks and workers. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items if a product does not meet specifications. To effectively manage the kitchen workforce to maximize productivity, staff and guest satisfaction. Develop concepts for food outlets in all areas, to ensure maximization of guest satisfaction and business requirements. To prepare, implement and monitor departmental budget to maximize profitability. Anticipate and implement current and forthcoming legislation, to comply with all legal and company requirements, particularly regarding Food Hygiene and risk assessment. Communicate effectively to Team Leaders, to harmonise department and remove barriers. Recruit and train all kitchen employees. Responsible for all financial responsibilities including labour costs and Food Costs. Key Responsibilities: Safety and Security
• Report work related accidents, or other injuries immediately upon occurrence to General Manager.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow company and department safety and security policies and procedures to ensure a clean safe, and secure environment.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Complete appropriate safety training and certifications to perform work tasks.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters). Policies and Procedures
• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Maintain confidentiality of propriety materials and information.
• Perform other reasonable job duties as requested. Communication
• Provide assistance to coworkers, ensuring they understand their tasks.
• Speak to guest and co-workers using clear, appropriate and professional language.
• Talk with and listen to other employees to effectively exchange information.
• Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property. Assists Management
• Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
• Assign and ensure work task are completed on time and that they meet appropriate quality standards.
• Ensure that hourly employees are trained on company core values, job roles, responsibilities and technical and service aspects of the job.
• Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.
• Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.
• Ensure employee compliance with company standards and policies and external regulations (e.g., safety, department-specific procedures such as food standards). Working with Others
• Support all co-workers and treat them with dignity and respect.
• Handle sensitive issues with emp0loyees and/or guests with tact, respect, diplomacy and confidentiality.
• Partner with and assists others to promote an environment of teamwork and achieve common goals.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Actively listen to and consider the concerns of other employees, responding appropriately and effectively. General Kitchen
• Ensure the quality of the food items and notify General Manager if a product does not meet specifications.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quality and quantity of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented to customers at all times.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handing food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with Food Safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labelling, cleaning and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Monitor the quality of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors for proper operation, and report issues or problems to facility management.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Maintain kitchen logs for food safety program compliance (e.g.,A1 A2, QA)
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations.
• Maintain food logs for all food products (e.g., products charts). Sanitation and Maintenance
• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required items in place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel. Stocking/Receiving
• Monitor stock of kitchen supplies and food safety to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes General Manager/Accounts. Kitchen Tools & Equipment
• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes. Food Preparation
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Prepare special meals or substitute items where possible, to satisfy guest requests.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Determine how food should be presented, and create decorative food displays. Set-up
• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons according to standards.
• Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.
• Serve food (for example, soup, deserts, side, entrees) in proper portions onto dishes, plates mugs, and bowls, ensuring proper plate appearance. Key Selection Criteria: • 5+ years’ experience in a high-volume, full-service restaurant at Head chef level
• Knowledge of best practices for training kitchen staff and implementing kitchen procedures
• High level of creativity and reliability
• Flexible schedule required
• Familiarity with menu costing procedures
• Passionate, with a hands-on approach
• Holds a personal commitment to hospitality, customer service & quality. |
