Assistant Chef

Specific duties include ensuring the efficient preparation of food and managing the operation of the Kitchen.

Job Title:                  Assistant Chef

Reports to:               Restaurant Manager

JOB SUMMARY:    

A Top Of The Baths’ Assistant Chef must be willing and able to assist in the supervision of all Kitchen line staff positions and perform the duties of same positions to perform relevant duties in staff absence and/or determine appropriate replacement to fill gaps.  can handle all aspects of food preparation in the Kitchen. 

Under the management and directive of the Restaurant Manager, the Assistant Chef will assist with managing the operations and staff of the Kitchen department. 

Specific duties include ensuring the efficient operation of the Kitchen, managing the department’s costs (guided by the approved budget), inventory, storage, wastage control, staff performance, staff training and retraining, quality control and ensuring customers’ expectations are met and exceeded. 

The Assistant Chef’s responsibilities include ensuring that food preparation areas are always kept clean and in good order.  He/She must have all the basic culinary skills including (but not limited to) grilling, cooking, baking, boiling, steaming and frying foods, taking orders, serving dishes to guests, and ordering and stocking food supplies, consumables and other Kitchen stock.

Excellent time management skill is required as well as the ability to work quickly and multitask during busy periods.  In this position, standing for long periods of time is expected.

He/She cooperates and works in coordination with the Restaurant’s management, Cooks, Servers and all other Company personnel to ensure guests’ needs are met.

REPORTING RELATIONSHIP:

Reports directly to the Restaurant Manager.

DUTIES AND RESPONSIBILITIES:

• Motivate, train and develops skills of Kitchen staff to meet and exceed established food preparation standards on a consistent basis
• Follow proper handling and correct temperature of all food products as per HACCP standards
• Routinely inspect all equipment in the kitchen to ensure proper maintenance and acceptable working condition.  Take appropriate action to repair (reporting to the relevant department) or replace faulty equipment (after liaising with other relevant departments and reporting to the Restaurant Manager)
• Follow up to ensure routine maintenance, repair or replacement of all equipment is done 
• Understand every subordinate position to be able to perform relevant duties in staff absence and/or determine appropriate replacement to fill gaps
• Provide direction to staff for all day-to-day operations and delegates duties to supervisors to meet clearly defined goals and objectives
• Maintain quality levels for receiving of goods, storage of goods, production and presentation of food
• Ensure sufficient staffing levels are scheduled to efficiently cater to business demands and occupancy levels
• Display exceptional leadership by providing a positive work environment, counselling employees and demonstrating a dedicated and professional approach to work
• Attend the weekly department meetings and other administrative sessions as necessary
• Identify the department’s staff needs and staffing shortcomings to effectively recruit, conduct interviews and make effective decisions on new hires
• Understand every subordinate position to be able to perform or reassign relevant duties in staff absence and/or determine appropriate replacement to fill gaps
• Ensure disciplinary procedures and proper documentation are completed according to the Restaurant’s standard operational procedures
• Identify the developmental needs of the Kitchen staff to provide coaching, mentoring and to encourage them to improve their knowledge and skills
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention (for their repeat patronage)
• Frequently review finished products for quality, consistency and presentation before orders are sent to customers
• Interact with customers to obtain feedback on food quality, presentation and service levels
• Actively and appropriately respond to customer problems and complaints
• Perform additional related duties as requested by the Restaurant’s management as and when required.

• Read customer orders and ensure that food is prepared to specifications and standardisations
• Grill, bake, boil, steam, cook, fry and smoke foods and any other food preparation methods as required by the daily menu(s)
• Ensure that all orders received from the Servers are satisfactorily fulfilled, plating the food and ensuring food is taken by the Server to serve to the guest in good time

• Plan and manage work to ensure all items of an order (as per the Captain order or point of sale system bill) are finished and served at the same time
• Perform all simple and few slightly complexed food preparation tasks, as per menus

• Receive ordered goods and reject goods that were not ordered and may not be suitable
• Order supplies and stock the shelves, chillers and freezers
• Ensure rotation of food and record the time and date on goods (esp perishables) in storage on shelves, chillers and freezers

• Coordinate on a regular basis with the Restaurant Manager and Storeroom staff to ensure that all goods and services needed are acquired in a timely manner as per the planned menu and, that the relevant changes are made to the menu if there is any shortage or non-availability
• Keep abreast of industry developments to learn of new products and ensure that the Restaurant is supplied with quality goods at fair prices

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
• Ensure proper grooming and hygiene standards for all Kitchen staff

• Utilize excellent interpersonal and communication skills to lead, influence and motivate kitchen staff.  Fosters a climate of cooperation and respect between co-workers
• Able to adapt to changes in menu and new menu items on a regular basis
• Ensure a consistently clean, sanitary and hygienic work environment 
• Maintain an uncluttered environment, ensuring that floor area and aisles are clear for safety of all staff; consistently removes trash and distressed items
• Ensure goods required for work are packed out and always stocked
• Follow safety policies and procedures, identify and correct safety hazards, reports violations, and encourages others to work safely
• Adhere to stipulated prevention and hygiene practices as per existing and changing Covid-19 guidelines put forth by local authorities and Top Of The Baths Restaurant’s management
• Work effectively with others, avoid and/or resolve conflict, must listen well and share knowledge with others
• Take an active role in growing skills, abilities, and menu item knowledge, and seeks further understanding of all aspects of the business
• Treat all colleagues with respect, is considerate of others’ viewpoints, and accept change
• Follow Top Of The Baths’ policies (as per the Employee Handbook) regarding work schedules, arrive in good time, make good use of time while at work, complete tasks and assignments in a timely manner; seek additional projects in down time
• Bend, stoop, reach, twist, lift, push, pull and move items

• Able to effortlessly move around the entire Restaurant (especially Kitchen) to assist staff and guests and maneuver goods and equipment when necessary
• Able to stand for extended periods (without sitting) – At least 5 hours
• Identify and read reports, receipts, warranties and product labels
• Discuss food cost forecasts and reports with key department team members

• Analyse payroll and attendance records of individual employees to identify workloads and to recommend appropriate commendations and compensations

KNOWLEDGE, SKILLS AND ABILITIES:

• Be detail-oriented, able to prioritize and multitask
• Good communication and interpersonal skills
• Maintain a positive attitude and remain respectful and polite
• Keep abreast of industry trends
• Ability to function in a computerized environment
• Must be willing and able to be trained to utilize the computerized Point of Sale System especially for simple daily routine tasks such as clocking in and out
• Must be service oriented with the ability to interact at all levels
• Listen to suggestions and criticism and communicates them to management
• Strive daily to make the workplace and guest experience better.

EDUCATION, QUALIFICATIONS AND EXPERIENCE:

• High school diploma or equivalent (minimum)
• Culinary arts certificate/diploma from an accredited culinary school (preferred)
• Relevant safety local and expert training and certifications such as a valid BVI Food Handler’s Certificate and similar accreditation such as ServSafe Food Protection Manager Certification
• 2-3 years of experience in a professional kitchen setting
• At least 1 year experience in a similar position in a casual dining environment
• Proven track record of progressing through kitchen positions (e.g., line cook to senior cook)
• Additional expertise:

• Proficiency in various cuisines relevant to the restaurant's menu
• Demonstrated leadership experience, such as training new staff and managing shifts
• Familiarity with restaurant management software and point-of-sale systems.

REQUIRED SKILLS & ETHICS:

• Must possess basic math skills, including knowledge of fractions, needed to mix recipes and weigh ingredients
• Be detail-oriented, able to prioritize and multitask
• Maintain a positive attitude and remain respectful and polite
• Keep abreast of industry trends
• Listen to suggestions and criticism and communicate them to management
• Strive daily to make the workplace and guest experience better.