Job Description Job Overview: The Chef is responsible for the preparation, quality, and presentation of all dishes in the restaurant, ensuring compliance with the highest culinary standards. This role requires strong leadership, organization, and hands-on skills to oversee kitchen operations, manage stock and staff, maintain hygiene standards, and drive innovation in menu offerings, including chefs recommendations. Key Responsibilities: 1. Opening Procedures: Clock in for shift and ensure all scheduled staff have clocked in. Check reservations book and prep sheets, ensuring the kitchen is fully stocked and prepared. Verify that the kitchen is clean and all equipment is functional. Assist in conducting daily pre-lunch and pre-dinner shift meetings. Allocate stock to kitchen, bar, waiter, and runner sections according to prep sheets. Complete all opening duties before 11:00. 2. Stock Receiving & Management: Assist in receiving stock and match items with invoices; weigh fresh produce and check quantities. Ensure all stock is of high quality; return substandard items to suppliers. Record invoices and capture stock information in the system daily. Monitor stock issuance (maximum twice per day) and maintain accurate prep sheets. 3. Prep & Food Preparation: Oversee all kitchen prep activities and maintain standards set by management. Hands-on preparation of chefs recommendation items and other menu dishes as required. Train kitchen staff on preparation techniques, waste control, and best practices. Prepare all menu items according to standardized recipes and costed chef recommendations. Adapt dishes to specific customer requests while maintaining quality standards. Practice “clean as you go,” adhere to hygiene standards, and minimize waste. 4. Cleaning & Organizing: Supervise cleaning and organization of all kitchen areas, including sections, scullery, storage, bar, and staff areas. Provide hands-on assistance where necessary to ensure cleanliness and operational efficiency. 5. Hazards & Maintenance: Report equipment failures, product shortages, and safety hazards to Head Chef and General Manager. Follow up on reported issues and ensure timely resolution. 6. Chefs Recommendations & Menu Development: Contribute to the creation and planning of new chefs recommendations (3 starters, 3 mains, 1 dessert every two weeks). Ensure recipes are entered into the system, plate costing is completed, and pricing is approved. Maintain a cycle of innovation while improving current dishes. 7. Running the Pass: Ensure a kitchen management member is always present at the pass. Check quality, appearance, and timing of dishes before they leave the kitchen. Ensure correct temperature, plateware, garnish, and portioning standards. Maintain smooth flow of orders and prevent delays. 8. Customer Service & Communication: Maintain friendly and professional communication with FOH staff and internal colleagues. Respond promptly to customer service issues or stock shortages during service. Handle complaints effectively in collaboration with the shift manager. 9. Breaks & Shift Handover: Organize coverage during breaks to maintain kitchen operations. Follow strict break guidelines; no alcohol consumption during shift. Conduct full handovers in cases of staff absence or emergencies. 10. Dustbin & Waste Checks: Conduct regular dustbin checks to ensure no items are incorrectly disposed of (cutlery, crockery, linen, food). Record and monitor waste in SOP files. 11. Bulk Portioning & Production: Ensure bulk items are portioned and produced according to Kream standards. Record all production data accurately in the system. Support kitchen management in all production tasks. 12. Stock Orders, Receiving & Inventory: Assist with placing stock orders and receiving deliveries. Facilitate accurate and timely stock counts weekly and monthly. Ensure non-management staff do not receive stock deliveries. 13. Closing Procedures: Oversee cleaning and sanitization of all kitchen areas. Retrieve stock counts, update prep sheets, investigate variances, and conduct spot checks. Ensure all equipment is switched off safely and stock orders for the next day are placed. 14. Compliance & Values: Adhere to business rules, safety, and hygiene standards at all times. Live the restaurants values: Family, Enthusiasm, Lead by Example, Accountability, Results Driven. Key Competencies: Ability to work under pressure while maintaining high standards. Accuracy and attention to detail. Adaptability and teamwork in a dynamic environment. Positive communication and relationship-building with colleagues and customers. Innovation in dish creation, improving existing offerings, and operational processes. Strong organizational skills and ability to plan shifts and prep efficiently. Ability to estimate, portion, and produce stock for shifts accurately. Professionalism and adherence to operational and safety standards.
