Hotel Kitchen and Hotel Chef job descriptions

Passionate? Creative? Got an appetite for hard work? There's plenty on the menu for you...

Food, glorious food. Every hotel menu – be it room service or a la carte - is packed with flair, imagination and a splash of individuality and the same goes for the staff that create it. Kitchen staff are passionate, hard working and eager to make food service fantastic.

Provided by Springboard UK

Head Chef

Job Purpose

As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst his or her teams ensuring that the work progresses as it should within the time available.

To prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times.

Key Responsibilities

  • To ensure that production is correctly executed and that products comply with the technical sheets
  • To ensure the quality levels of products and services
  • To manage his or her staff: training, motivating and structuring the team. He or she also ensures a good working atmosphere
  • To provide rigorous management: controlling raw material stocks, especially in terms of their cost

Entry Requirements

Skills

  • Cooking skills: the ability to adapt your cooking style to your local environment
  • Using the Windows environment
  • The ability to manage a profit centre: stock, cost prices, orders etc
  • The ability to manage a team: supervision, training, motivation, delegation
  • Self-control
  • Team leadership
  • Good relationship skills
  • Organisation and thoroughness
  • Creativity
  • Teaching skills
  • Physical and mental resilience

Qualifications

  • From CAP (City & Guilds)/BEP (Technical School Certificate) in cooking 3 / 4 years’ further education, Post-graduate qualification in cooking
  • Must be dual-skilled as manager and chef
  • Significant previous experience of managing a team in a similar environment

 

Sous Chef

Job Purpose

To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.

To assist with the control and ownership for the management of the kitchen department within the overall policies and controls established by the company and hotel General Manager, ensuring that the brand values and standards are delivered and budgeted profitability achieved.

To ensure at all times a high standard of cleanliness and practices is maintained, thereby ensuring all statutory legislation is met.

 

Key Responsibilities

Customer Focus:

  • To implement the consistent delivery of superior customer service through the Customer Service Programme.
  • To ensure that the department creates a professional impression to customers and team members.
  • To review and act upon customer feedback relevant to your areas of responsibility.
  • This to include customer complaints and compliments.

Business Awareness:

  • To be fully aware of budgeted and actual departmental financial targets. This to include gross profits (food), stock levels and departmental profits.
  • To produce and update business forecasts for your department where required.
  • To control and monitor payroll costs by allocating labour resources in line with forecasted and actual business levels, through productivity ratios and payroll management.
  • To be fully aware of and control departmental operating costs in line with forecasted business levels.
  • To be fully aware of and assist with purchasing in department by effective use of S.A.P.
  • To assist with ensuring food profit and other related targets for your departments are exceeded.

Specific Job Accountabilities:

  • To ensure all stocks are stored and rotated correctly in line with Food Safety requirements, following company policy to meet statutory legislation. This to include recording temperature checks of food commodities.
  • To assist in ensuring the profitability of food operations and Gross Profit management. This to include carrying out food stock-takes as required.
  • To follow all procedures and processes for food and beverage controls to meet company requirements.
  • To cost menus as required.
  • To assist with maintaining and improvement of departmental operating standards.

Growing the business:

  • To positively approach sales opportunities in order to maximise sales revenue and
  • exceed budgeted sales targets for the department.
  • To assist with and suggest promotional opportunities to enhance departmental sales to meet and exceed budget. This to include planning, implementation and review of food promotions.
  • To keep all department team members sales focused.

People Management:

  • To lead and motivate team members to create a team environment which promotes good employee morale and ensures a high level of commitment and pride in the hotel.
  • o maintain effective communication within your team by holding regular briefing sessions and attending hotel meetings when required.
  • To supervise work of junior Chefs, including their use of dangerous equipment.
  • To be responsible for ensuring departmental training is carried out to the standard required.
  • To carry out quality planned training and development in a systematic and professional way in order to meet the needs of the business and assist in individual team members personal development. To ensure training is recorded for all team members following the Company Induction Programme.
  • To assist with the compilation of the kitchen Training Plan to meet the hotel business objectives and develop team members.
  • To assist with carrying out performance reviews for team members every six months, following company guidelines.
  • To assist with the setting of clear objectives for departmental team members, linked with the hotel’s Business Plan.
  • To assist with the recruitment of new departmental team members up to supervisory level, in line with the Company Recruitment Policy.
  • To continuously coach and counsel colleagues.
  • To participate with reviewing training in meeting objectives.
  • To assist with ensuring unacceptable behaviour and performance is corrected, in line with the company disciplinary procedures, where this forms part of your responsibilities.
  • Controlling the Environment:

  • To supervise the department to ensure effective operation on a day to day basis whilst maintaining company standards consistently, with attention to detail. This to include ensuring shift controls and procedures are adhered to.
  • To assist with creating and updating standards manuals and cleaning schedules.
  • To comply with your responsibilities under the Regulatory Reform (Fire Safety) Order 2005 as detailed in the QMH Fire Safety Management System, a copy of which can be found in the hotel or accessed on the intranet.
  • To comply with statutory and company requirements for Health and Safety, Risk Assessment, Disability and all employment legislation and ensure all team members are trained accordingly.
  • To implement action on Hygiene Audits in order to enhance the environment and achieve positive consistent results.

Other:

  • To keep yourself informed of the hotel’s goals and objectives and those of other departments, maximising the role you play in delivering the hotel budgeted targets.
  • To operate I.T. systems in line with company standards where required.
  • To assist with ensuring the department actively maintains and supports Investors in People procedures and practices in order to ensure re-recognition.
  • To attend training when required.
  • To be fully aware of and strictly adhere to Fire, Bomb and Health and Safety procedures.
  • To adhere to all security procedures laid down by the hotel and company.
  • To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.

Pastry Chef

Job Purpose

To co-ordinate the distribution of tasks amongst his or her team and ensure that the work progresses as it should within the time available.

In the restaurant, he or she helps to prepare the dessert menu.

Key Responsibilities

  • To ensure that health and safety standards are applied and respected (especially HACCP)
  • To recruit, motivate and train the members of his or her team
  • To ensure that products are correctly prepared and comply with technical sheets
  • To ensure the quality levels of products and services
  • To provide rigorous management: controlling raw material stocks, especially in terms of their cost
  • To keep the various departments informed of the applicable procedures

Entry Requirements

Skills

  • Cooking skills: vocation for the job
  • The ability to manage the unit budget
  • Team leadership
  • Self-control
  • Good relationship skills
  • Organisation and thoroughness
  • Creativity
  • Openness
  • Physical and mental resilience
  • Good time-keeping

Qualifications

  • From City & Guilds in pastry and confectionery (or bakery) to NVQ3 (Vocational Training Certificate) in food technology and presentation
  • Must be dual-skilled as Manager and Pastry Chef
  • Experience of similar training required

 

Chef de Partie

Job Purpose

To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.

To be responsible for the preparation and presentation of all dishes in your allocated area, ensuring that all guests receive efficient service and high quality dishes.

To gain experience in all sections of the kitchen and ensure company and legal requirements are maintained at all times.

 

Key Responsibilities

  • To be fully aware of the preparation and service of all dishes on the hotel menus.
  • To prepare and present dishes on hotel menus according to customer requirements.
  • To ensure mise en place is carried out in your allocated area of work to meet forecasted demand.
  • To maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
  • To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately.
  • To ensure food materials are stored correctly and rotated to meet company and legal requirements.
  • To keep food wastage to a minimum.
  • To maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices.
  • To assist with the training of and supervise other members of the kitchen brigade.
  • To assist with quality control and menu planning where appropriate.
  • To practice the correct and safe use and care of all items of equipment.
  • To report all damage, hazards and wear and tear occurring within your areas of work.
  • To ensure all security and control procedures laid down are strictly adhered to.
  • To assist with various cleaning duties as required.
  • To be aware of product cost and kitchen gross profit targets.
  • To assist with the ordering of food materials as required following company procedures.
  • To consistently deliver superior customer service through our Customer Service Programme
  • To be fully aware of and strictly observe Food Safety regulations and requirements.
  • To attend training when required.
  • To be fully aware of and strictly observe Health & Safety and fire procedures.
  • To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.

Commis Chef

Job Purpose

To assist the Cook or Section Chef in preparing meals.

Depending on his or her length of experience (beginner or confirmed), the Commis Chef may carry out the following tasks:

  • Looking after the area allocated to him or her
  • Food preparation tasks (mincing, garnishes, etc)
  • Hot and cold cooking tasks (simple cooking, seasoning, etc)
  • Cleaning and tidying the area allocated to him or her
  • The Commis Chef may be required to stand in for his or her superior (Section Chef or Head Chef) when the latter is absent on leave

Key Responsibilities

  • To ensure that health and safety rules are applied and respected (especially HACCP)
  • To look after his or her own area
  • To ensure the cleanliness and tidiness of working areas (floors, equipment, tables, etc)

Entry Requirements

Skills

  • Knowledge of kitchen equipment
  • Complete command of culinary basics
  • Active listening skills: implementing the advice offered
  • Time management: fluctuations in activity levels
  • Taking the initiative
  • Paying attention to detail and quality: respecting the instructions given
  • Team spirit
  • Adaptability

Qualifications

  • From CAP (City & Guild)/BEP (Technical School Certificate) in cooking to NVQ3 (Vocational Training Certificate) in food and technology and presentation
  • From beginner to 3 years’ experience in a similar job

 

Kitchen Porter/Stewards

Job Purpose

To be responsible for washing the restaurant dishes and all the kitchen utensils, as well as cleaning all the larger items of kitchen equipment and the food production areas

Key Responsibilities

  • To ensure the long life and cleanliness of the equipment he or she is provided with

Entry Requirements

Skills

  • Respect for hygiene and equipment
  • Respect for the instruction given by management
  • Willingness to work hard
  • Physical resilience

Qualifications

  • Self-taught or few qualifications