Head Chef – The Lamb Inn, Newport

at The Lamb Inn
Location Newport, ,
Date Posted November 20, 2013
Category Head Chef
Job Type Full-time

Description

Lamb Inn
Head Chef

The Lamb is a unique family run Country Pub with a modern pub and restaurant offering excellent en-suite accommodation, fine food and cask ales.

A great restaurant with daily and night time specials. We also cater for private parties, weddings and other events up to 70 guests

Job description
Job Purpose:
Designs and prepares meals by planning and implementing menus; controlling food preparation.

Duties:
* Identifies current and future customer food preferences by establishing personal contact and rapport with potential and actual customers and other persons in a position to understand food requirements.

* Plans menus by studying marketing conditions, popularity of dishes, recency of menu; utilizing food surpluses and leftovers.

* Prices meals by analysing recipes; determining food, labour, and overhead costs.

* Purchases foodstuffs and kitchen supplies by identifying and qualifying suppliers; negotiating prices; estimating food consumption; placing and expediting orders.

* Prepares food by establishing nutrition and presentation standards and preparation procedures; measuring results against standards; making production adjustments.

* Approves food preparation by observing methods of preparation; tasting and smelling prepared dishes; viewing colour, texture, and garnishments; verifying portion sizes.

* Controls costs by using readily available and seasonal ingredients; identifying and qualifying suppliers; setting standards for quality and quantity.

* Completes kitchen operational requirements by scheduling and assigning employees; following up on work results.

* Maintains kitchen staff by recruiting, selecting, orienting, and training employees.

* Maintains kitchen staff job results by coaching, counselling, and disciplining employees; planning, monitoring, and appraising job results.

* Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.

* Maintains a clean and safe environment by implementing national and local sanitation requirements; maintaining first aid, cpr, and Heimlich manoeuvre certification; instructing others in the use of kitchen utensils and operation of equipment.

* Contributes to team effort by accomplishing related results as needed.

Skills/Qualifications:
Food Sanitation, Planning, Giving Feedback, Customer Service, Teamwork, Quality Focus, Safety Management, Multi-tasking, Pricing, Client Relationships, Verbal Communication