RESPONSIBILITIES, TASKS AND DUTIES 
Areas of Responsibility
To assist the Head Chef in the day to day running of the kitchen and deputise in their absence. Takes responsibility for all kitchen operations, including the main kitchen, pastry, conference & banqueting and kitchen porters. To act as a leader of all kitchen employees, setting an example to others in excellent service standards and cleanliness. To ensure that all employees put the needs of the customer first and that a customer culture applies throughout the business. To assist in ongoing training within the kitchen, to maintain standards.  Duties
Must take responsibility for the management of all kitchen operations in the hotel in, in the absence of the Head Chef. Ensure that SOP’s are being adhered to. To cultivate the understanding of good food throughout the business. To ensure that all products entering and leaving the kitchen are to hotel standard. To track, replenish and keep in date order the stock holding. Ensure that there is strong communication with the Front of House team. To be proactive with customer comments and complaints. To ensure that staffing levels are correct for the business needs. To identify areas of upselling and be proactive in increasing revenue generation for all areas of the business.  Laws, regulations and policies
To ensure that general standards of food hygiene, Health & Safety, including COSHH, and cleanliness are maintained in the kitchen at all times. Fully conversant with hotel’s health and safety policy and ensures that all procedures are adhered to. To ensure that all equipment breakdowns are reported to the Food & Beverage Manager and the Maintenance Manager as soon as discovered. Ensure that all potential and real hazards are reported and removed immediately. Fully understands the hotel’s fire, emergency, and bomb procedures. Ensures that emergency procedures are enforced to provide for the security and safety of guests and employees. Ensures that all employees within own department work in a safe manner that does not harm or injure self or others. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct are maintained by all employees in the department.  General
Continuously seek to improve knowledge of own job function. To be aware of market trends. Attends meetings and training required by the Head Chef. Accepts flexible work schedule necessary for uninterrupted service to hotel guests.  What our client provides:
Visa Support: our client will cover the full VISA process, so you can focus on what you do best. Travel Assistance: Your flights and travel expenses to the UK are fully covered. *ONLY SHORTLISTED CANDIDATES WILL BE CONTACTED*