HEATON HOUSE EVENTS

Responsibility

• good knowledge of food operations in a pub setting
• prepare dishes to the correct recipe
• ensure flawless food hygiene standards and organisational systems leading to better food and better profits
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• ensure the kitchen is cleaned to agreed company standards
• HACCP and H&S implementation
• assist the Head Chef and Sous chef with the planning and organisation of all food operations on a daily basis

Earnings for position chef de partie

Responsibility

• assist with the design and development of new and innovative menus based upon seasonal produce and customer demands and trends
• set and maintain company food standards and quality
• help the Head Chef to lead and motivate the kitchen team and manage the kitchen in the Head Chef’s absence
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• delegate roles to the team on event days and preparation days
• ensure flawless food hygiene standards and organisational systems leading to better food and better profits
• stock control and order produce when required
• understand gross profit targets and how to achieve this
• rota preparation
• manage and train new and junior staff with various tasks including line cooking, food preparation and dish plating
• HACCP and H&S implementation

Earnings for position sous chef

Responsibility

• general responsibility of The Knot Inn public house
• develop and maintain an exciting drinks menu incorporating beverages from local suppliers
• produce a monthly rota for Front of House team using company software
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• conduct staff reviews and provide welfare support
• manage recruitment and induction of new team members and ensure all necessary training is provided on an ongoing basis
• work closely with our talented Head Chef to develop the team to provide sensational food and customer service to each and every guest that walks through the door