PETERHOUSE
JOB DESCRIPTION
JOB TITLE:
DEPARTMENT:
DATE:
RESPONSIBLE TO:
Head Chef
Catering
September 2015
Catering Manager
Purpose of job:
The primary purpose of the role is the day-to-day running of the kitchen, to ensure the highest
standards of kitchen management are implemented and all operational and service targets are
achieved. It is expected that the Head Chef will be cooking with the kitchen team on a daily basis
and must motivate, inspire and develop the team and promote positive morale at all times.
The Head Chef will be required to assist the Catering Manager in ensuring the Catering Department
achieves the highest possible standard of food preparation and presentation.
Duties and responsibilities:
1. To assume full control of all food preparation and service.
2. To manage, lead and organise the kitchen team at all times, to keep working practices under
review, to encourage development and to identify training opportunities.
3. To maintain a professional, flexible approach at all times whilst setting a good example to all
staff.
4. To work with the Catering Manager to provide the best possible standard of food and
service to college members and guests.
5. To consider and plan accordingly for the daily requirements of breakfast, lunch and dinner
for Fellows and junior members, as well as for all additional functions; also, to organise and
prioritise relevant work in each section of the kitchen.
6. To oversee stock control and management.
7. To manage the sustained reduction of wastage.
8. To assist the Catering Manager in the design and implementation of menus.
9. To manage the kitchen porter roster and duties.
10. To plan and implement kitchen cleaning and maintenance as required, and when necessary
to liaise with the Catering Manager.
11. To oversee kitchen equipment requirements and maintenance as required, and when
necessary to liaise with the Catering Manager.
12. To ensure that a high level of food safety and hygiene is maintained in the kitchen and that
all food legislation is adhered to and all internal food safety procedures are observed at all
times, such as HACCP, COSHH and allergen policies.
13. From time to time the post holder may be asked by the College to perform other duties
appropriate to this post.