Second Chef

Working closely with the Area Lead Chef and helping our company achieve targets.

· To ensure all menu items and Company specials are prepared, cooked and presented by using the methods specified in the Brand Food Specification manual or by another member of the Management Team in accordance with customers' wishes.

· Ensure that all wastage and/or stock losses are recorded and reported to the LRM.

· To undertake a weekly food stock using Company paperwork and systems.

· Ensure actual food margin meets or exceeds EPOS optimum on a weekly basis and is audited by Venners as per the house stock frequency.

· Ensure all food deliveries are received in line with company standards.

· Ensure the safety, security and appropriate storage, rotation, labeling and dating of all food stock at all times in accordance with appropriate legislation and Company policy.

· Ensure the completion of all Company Kitchen Paperwork on a daily, weekly and monthly basis in line with appropriate legislation and Company policy.

· Ensure kitchen meets a high standard of cleanliness using the Daily Cleaning Schedule.

· To work within the requirements of the Food Hygiene (general) Regulations, Food Safety Act, Health & Safety at Work Act, Fire Regulations and C.O.S.H.H. Regulations plus any others that may affect the business.

· Ensure kitchen staffing levels are appropriate to the levels of trade at all times.

· To recruit, in conjunction with the Management team, all kitchen team members.

· To train and develop kitchen team members on all aspects of their duties to level of competencies required by the Company.

· To work within all Company and Brand Standards rules.

• To carry out all other reasonable requests by the Management Team.


• · To carry out all other Kitchen roles as required by the needs of the business.