RESPONSABILITATI / BENEFICII:
Roles and Responsibilities:
The position of Assistant Chef comes with a great deal of responsibility. Reporting directly to the executive chef the successful assistant need to quickly amass an in-depth familiarity with the kitchen’s operations and take the place of the executive chef when he is not available.
Communication:
Communication is a critical aspect of the role of assistant chef and specifically the management are looking for regular communication on the following:
1. Operations (At least once a week an email on how the business is running)
2. Complaint relating to food. All complaints of any kind relating to food must be communicated to the management however small. e.g. long time to get service, over cooked, under done, something missing, anything wrong
3. Needs of the kitchen. As we are in a new business and continuously trying to improve the business and the service we provide the assistant chef will also communicate on the needs for the kitchen such as equipment, staff, new ingredients, new suppliers as he deems important.
Inventory Supervision / Sign Off:
An inventory will be made every Sunday & Wednesday morning by the kitchen assistant. The inventory will be made on line on the James Joyces intranet. You will be provided with access to this inventory and will need to spot check 10 items to ensure that the inventory is correct and accurate. This will be further discussed and agreed mutually before the month trial period ends.
Scheduling:
The assistant chef will be responsible for creating a monthly staff rota and ensuring this is available on the James Joyce's Intranet so as management are aware of who is on and when. If there are changes to the rota management need to be notified by email of the change and the on line staff rota needs to be updated accordingly.
Ordering Supplies:
At the end of each night a list of items necessary for next day will need to be established on the online ordering system.
This will be broken into two sections.
1. Simple basic consumables which can be acquired locally by the kitchen assistant from Angst or local markets or stores
2. Larger quantity items which must be ordered through suppliers such as fruit & Veg and meat produce.
Receiving Orders / Supplies:
The assistant chef will be responsible for receiving supplies and checking that all is in order, that is that quantities and costs as per order are correct. Additionally goods that are not up to standard should be refused and management need to be notified of such incidents. This will need to be supervised by the assistant chef on
a day to day basis as and when the order/supplies arrive to the business.
Opening and Closing Cleaning Procedures:
Most critically specific and details cleaning procedures for opening up and closing down the business need to be established. This will be discussed in the first week and mutually agreed including a list of specific tasks and owners of those tasks.
SEE ATTACHED DOCUMENT
Staff Supervision:
In charge of making sure the Kitchen staff perform there duties up to the expectations of the Executive Chef and the Joyces management team. You will be provided with job descriptions for all the kitchen staff and will notify the Executive chef of the performance of the kitchen staff. Additionally and importantly, the servers while part of the business are under the supervision of the barman/person. Therefore if there is an issue with the servers this must first be taken up with the bar person and not directly with the server. To ensure that the assistant chefs views either good or bad on a server are dealt with
we would request that any issues relating to servers is also communicated to the
management.
Cooking:
The Executive chef will teach the assistant all the current and new recipes. You
will then be in charge of cooking these dishes and presenting them up to the best
standards possible. Should staff be replaced you will also have a responsibility to
train new kitchen staff in the recipes that you have learned.
Quality Control:
To make sure everything leaving the kitchen is up to the standards of the Chef
and the James Joyces pub and restaurant standards!
Weekly Specials:
As one of two assistant chefs you will be responsible for creating a “Special of the Week” This will be a main course dish.
Specifically your responsibilities here will be
1. Establishing Recipe
2. Establishing Costs
3. Ensuring a margin and sale price such that food cost is no great than 30% of the selling price.
4. Providing a name for the dish
5. Providing a Description of the Dish
You will be in charge of presenting the chef with 3 options for a weekly special one week prior to the week the special will run, to ensure the ingredients for the dish can be sourced.
Portion Control, Waste Control, Cost Management:
For any spoiled food that must be thrown out, IT MUST BE RECORDED!.
General Rules of Working at James Joyce's
1. Come to work in a timely manner. 10 – 15 mins late on occasion is
acceptable but continued lateness will lead to disciplinary procedures and if not adhered to will lead to dismissal.
2. Consuming alcohol during working hours is completely forbidden and will lead to immediate dismissal
3. Arriving to work under the influence of alcohol or any drugs will lead to dismissal
4. Water, Soft Drinks, Teas and Coffee are available to you free of charge. All other products including food and alcoholic drinks are provided with a 20% discount.
5. Abuse, shouting or arguing with staff is not allowed. Any such issues should be taken up with management
6. All kitchen staff should be appropriately dressed and if you do not have
The Program:
To keep consistanty in the kitchen we have a 5 day a week program with 2 days free.
The working hours are 10:00 to 22:00
Salary:
Starting 1500 Ron + tips
90 day review of salary and preformance
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DESCRIEREA COMPANIEI:
Our goal is to establish the first true Gastronomic Pub in Bucharest. We serve delicious food and a wide range of wines, beers and drinks. We treat our staff fairly and honestly which is why we have a friendly atmosphere. We use high quality ingredients, which we intend to source locally so that while our prices remain competitive, we support the development of local farmers who focus on excellence.
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