JOB DESCRIPTION – KITCHEN ASSISTANT (Non-Cooking Role)
Purpose of Job
Collection, cleaning and recycling of all crockery, cutlery, pots, pans and utensils to appropriate areas of the Kitchen and to assist in the preparation of food if requested to do so by Head of Department.
Duties and Responsibilities
To wash and dry crockery, cutlery, pots, pans and utensils using appropriate cleaning methods as directed by a Supervisor, or by Management.
To clean the Kitchen and equipment using the appropriate cleaning methods as directed by Management.
To ensure that the wash-up areas are maintained in a clean and tidy condition and equipped with necessary supplies.
Report any defective equipment to Supervisor or a member of Management as soon as possible.
To assist with the storage of food products as directed by a member of Kitchen staff or by Management.
Dispose of waste food and other materials in a safe and hygienic manner.
To return all crockery, cutlery, pots, pans and utensils to the designated areas after being cleaned.
To undertake tasks not specified above which could reasonable be held to be associated with these subjects and which are in furtherance of the Company’s interests.
Download Template Kitchen Assistant Job Description
JOB DESCRIPTION – CHEF
Purpose of Job
To contribute to the turnover and profitability of the Pub by the preparation and service of food beverages to the standard set by the Management and to the satisfaction of the customers, with whom a cordial and courteous relationship must be maintained at all times.
Duties & Responsibilities
To plan, prepare, cook, present and serve food and beverages for customers to its best advantage, with the object of promoting sales of the Pub’s products and goods.
To provide a welcome to customers.
To prepare the Kitchen and public areas where food is to be served and at all times maintain the standards of Health & Hygiene, service and cleanliness set by the Management.
To plan and discuss menus, costings, ordering and receipt of goods and supplies in accordance wit the instructions given by the Management.
To use the Business’ appointed suppliers when ordering food products and dry goods.
To maintain stock levels of food products at a suitable level with the object of increasing and promoting sales of the Pub’s products and goods and to assist in achieving Gross Profit Margins as detailed by Management.
To be responsible for all Food tickets handled in the course of each day’s duty.
To maintain the cleanliness and care of the equipment and working areas used in accordance with the standards required by Law and the procedures laid down by Management.
To observe as applicable:-
Hygiene Health & Safety regulations and other statutory requirements
Security procedures
House fire procedures
To undertake tasks not specified above which could reasonably be held to be associated with these subjects and which are in furtherance of the Pub’s interest.
Download Template Chef Job Description
If you are about to recruit a chef, or want to know how to go about it in the future, this article on How To Recruit A Chef will point the way,