International Jobs ALL Jobs UK Jobs UK Jobs Europe Jobs Europe Jobs Middle East Jobs Middle East jobs  Africa Jobs Africa Jobs Far East Jobs Far East Jobs
Submit Your CV

Second Chef

Job Purpose

The second Chef is responsible for assisting the Head Chef in the day to day running and management of the kitchen

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 Chef’s 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 and forwarded to Head Office as required
  • To ensure Chefs are following Company Standards for preparing and serving sauces
  • To ensure freshness and flavour of all sauces through regular tastings
  • To ensure the grilling and constructing of burgers/salads is done in line with Company Standards
  • 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 / Executive 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 Kitchen’s 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 – the Roster Template is only a tool
  • 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 KP’s
  • 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 Chef’s, Trainee Chef’s and Kitchen Porter’s
  • 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

jobs in the Middle East

BIFM Corporate Member - British Institute of Facilities ManagementMember of the REC