Second Chef

Here at Bracken Bar & Restaurant we are currently looking to expand our kitchen team with a second Chef who will be responsible for assisting the Head Chef in the day to day running and management of the kitchen and sous chefs. Duties and Responsibilities To be responsible for overseeing all operational aspects of the Kitchen and staff in the absence of the Head Chef Complete opening and closing procedures for the Kitchen Direct staff as required to ensure all operational tasks are completed safely and efficiently as/when required To have a hands-on approach for all Kitchen staff and to get involved in many aspects i.e. cleaning duties etc To support and communicate regularly and effectively with the Head Chef and Executive Chef and to ensure all issues are acknowledged and discussed during their absence. To use the Chefs Diary as a tool in effectively recording and tracking issues To ensure daily administration records are complete, accurate and forwarded to the HC To ensure daily administration records are complete, accurate and actioned in a timely fashion To consistently check produce before service for freshness and flavour To be responsible for ensuring all kitchen staff are preparing and presenting quality food and all final products leaving the kitchen are at the Company Standard To report any issues with food quality and freshness to the Head Chef To ensure all kitchen staff follow correct food and hygiene standards To follow the Stock Labelling and Rotation System to ensure the products are identifiable and used in the correct order To lead by example for staff ensuring that the kitchen is always presentable To ensure cleaning checklists are adhered to by Chefs and Kitchen Porters and directing staff to cleaning duties when required

especially during quiet times To ensure the Kitchen, surrounding work surfaces and floor are kept tidy and clean at all times To communicate any issues with the Kitchens presentation with the Head Chef and / or Manager on Duty To ensure all Kitchen Staff use all Chemicals correctly To provide a hands-on management approach and lead by example for all To help establish the Kitchen area as a positive work environment for all In the absence of the HC to deal with staff issues that may arise on a day-to-day basis in the kitchen and to communicate these to the HC on their return To ensure staff are filling their specific job requirements and delegating or directing where necessary To ensure that all ongoing training for all kitchen staff is discussed with the HC and implemented accordingly To assist in succession planning for Kitchen Porters/ Trainee Chefs To be flexible in filling shifts as required to ensure the Kitchen is always fully staffed and managed To work closely with the HC to ensure the Kitchen is fully staffed and to plan for periods of absence or for leavers To manage in liaison with the HC the Induction and ongoing training for all Trainee chefs and KPs To assist in ensuring the Training Registers are utilised and records are filed correctly To liaise with Head Chef to coordinate required recruitment advertising To participate in the recruitment process as required with interviews and trials for potential Second Chefs, Trainee Chefs and Kitchen Porters To communicate with the Head Chef on a regular basis regarding all stock levels To be accountable for stock levels of fresh produce To ensure the required stock levels are maintained as per stock order sheets To keep stock usage, wastage, loss and breakages in the kitchen to a minimum level and to record accordingly To check quality of stock for freshness, weight, use by dates etc and communicate issues to Head Chef To ensure all relevant records are complete and are accurate To request other service and maintenance as required to ensure all restaurant and equipment is maintained to a high standard To minimise unnecessary breakages of all kitchen equipment To ensure cleaning and maintenance of restaurant machinery and equipment is completed in line with the Kitchen Cleaning Schedule and Kitchen Period Checklists Identify and apply self-development needs and the skills, knowledge or attributes required to grow Take on board points raised at reviews and to work on any identified weaknesses or issues Request assistance and / or training where necessary

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