Our client is a supplier of desserts to Airlines, events and restaurants and they are now in need of a Chef to assist the head of the department with managing the quantity and standard of products produced, assist managing a team of up to 24 people, ensuring best practice and efficiencies are followed and improved, controlling waste levels and yields, motivating the team, and ensuring the paperwork trail of products is completed.
Responsibilities include:
- Assist the Head of Dept with the day to day running of the section.
- Assist in delegating tasks, supervising and manage the team, while keeping them motivated.
- Ensure the section is managed in the Dept Heads absence
- Ensuring products are produced to specification and the production schedule is met
- Report any yield or quality issues with products to the Head of Dept or Production Manager
- Ensure stock rotation and; labeling of both in process and completed goods are carried out
- Ensure all relevant documentation is carried out by the team
- Assist in the implementation of new products with the development dept
- Assist in implementing new work plans or methods
- To liaise with the other teams on site regarding equipment, space ovens Etc
- To assist in ensuring stock levels are in line with agreed levels
- To assist with ordering of raw ingredients
- To help manage Training, Health and safety and Good working Practices
- Ensure any start up or close down procedures are followed
This position is suitable for an experienced Head pastry chef or Sous chef in a large scale kitchen environment, ideally experience from good quality Hotels, Cruise ships or a high quality manufacturing kitchen. It is especially important to have good technical knowledge and experience in managing a team.