Chef Positions
All chefs are required to:
 To work as part of a team.
 Take instruction from the head chef of your area.
 Operate in an honest, helpful and friendly manner towards customers and colleagues.
 Always leave areas clean and tidy.
 Adhere to relevant Health and Safety Regulations at all times.
 To provide the highest standard of personal presentation at all times.
 To provide customer and client awareness at all times.
 To provide the highest standard of customer service skills at all times.
 Carry out any other reasonable tasks asked of you from within your team.
 Report to their unit manager
 Liaise with all other chefs, managers, stores and other food production staff.
 Adhere to the unique food specification.
Chef
Retail – food production, i.e. baguettes, overseeing production and cooking of hot foods in units
Hospitality/Self-Service/Restaurant – up 500 cover restaurants, buffet and plated style service
1. To ensure that any Chefs you maybe responsible adhere to set company standards.
2. To ensure efficient production of all meals and services at required times.
3. To ensure the methods of preparation and presentation comply with FMC standards as determined by the unit
food specification manual.
4. To ensure that FMC and statutory regulations pertaining to Health & Safety and Hygiene, and Environmental
Health and HSAW minimum standards are all adhered to by all staff within the food chain.
5. Where applicable, in given areas of responsibility, to control menus, food preparation standards, ordering,
receiving and checking of deliveries and any other relevant paperwork and administration.
6. To achieve the required food cost percentage as set by your Area Chef.
7. To ensure the security of stores and other areas of potential loss.
8. To ensure customer satisfaction at all times.
9. To carry out any reasonable requests by colleagues at own level, above or below, in seniority.
Chef Positions
All chefs are required to:
 To work as part of a team.
 Take instruction from the head chef of your area.
 Operate in an honest, helpful and friendly manner towards customers and colleagues.
 Always leave areas clean and tidy.
 Adhere to relevant Health and Safety Regulations at all times.
 To provide the highest standard of personal presentation at all times.
 To provide customer and client awareness at all times.
 To provide the highest standard of customer service skills at all times.
 Carry out any other reasonable tasks asked of you from within your team.
 Report to their unit manager
 Liaise with all other chefs, managers, stores and other food production staff.
 Adhere to the unique food specification.
Commis Chef
Retail - food production, i.e. baguettes, overseeing production and cooking of hot foods in units
Hospitality/Self-Service/Restaurant – up 500 cover restaurants, buffet and plated style service
1. To provide the highest standard of personal presentation at all times.
2. To assist with the efficient preparation, presentation and replenishment of all meals and services at required
times.
3. To ensure the methods of preparation and presentation comply with set standards as determined by the unit
food specification manual.
4. To ensure that you adhere to FMC and statutory regulations pertaining to health and safety and hygiene
standards.
5. To assist with the general tidying up of work areas.
6. Carry out any other reasonable tasks asked of you from within your team.
7. To safeguard all FMC property.
Chef Positions
All chefs are required to:
 To work as part of a team.
 Take instruction from the head chef of your area.
 Operate in an honest, helpful and friendly manner towards customers and colleagues.
 Always leave areas clean and tidy.
 Adhere to relevant Health and Safety Regulations at all times.
 To provide the highest standard of personal presentation at all times.
 To provide customer and client awareness at all times.
 To provide the highest standard of customer service skills at all times.
 Carry out any other reasonable tasks asked of you from within your team.
 Report to their unit manager
 Liaise with all other chefs, managers, stores and other food production staff.
 Adhere to the unique food specification.
Head Chef
Hospitality/Self-Service/Restaurant -up 500 cover restaurants, buffet and plated style service
Liaise with all other chefs, stores and other food production staff to ensure that all objectives are achieved.
1. To ensure that any Chefs you may be responsible adhere to set company standards.
2. Responsible for efficient production of all meals and services at required times in your kitchen.
3. To ensure the methods of preparation and presentation comply with FMC standards as determined by the unit
food specification manual.
4. To ensure that Chefs at all levels within your team are fully briefed with reference to special requirements and
revised menus on a regular basis.
5. To report back to your Area Chef each evening and revise any menu specifications as required for the following
day.
6. To ensure that FMC and statutory regulations pertaining to Health & Safety and Hygiene, and Environmental
Health and HSAW minimum standards are all adhered to by all staff within the food chain.
7. Where applicable, in given areas of responsibility, to control menus, food preparation standards, ordering,
receiving and checking of deliveries and any other relevant paperwork and administration.
8. To achieve the required food cost percentage as set by your Area Chef.
9. To ensure the security of stores and other areas of potential loss.
10. To ensure customer satisfaction at all times.
11. To carry out any reasonable requests by colleagues at own level, above or below, in seniority.
Chef Positions
All chefs are required to:
 To work as part of a team.
 Take instruction from the head chef of your area.
 Operate in an honest, helpful and friendly manner towards customers and colleagues.
 Always leave areas clean and tidy.
 Adhere to relevant Health and Safety Regulations at all times.
 To provide the highest standard of personal presentation at all times.
 To provide customer and client awareness at all times.
 To provide the highest standard of customer service skills at all times.
 Carry out any other reasonable tasks asked of you from within your team.
 Report to their unit manager
 Liaise with all other chefs, managers, stores and other food production staff.
 Adhere to the unique food specification.
Food Preparation Assistant
Retail – food production, i.e. baguettes, overseeing production and cooking of hot foods in units
Hospitality/Self-Service/Restaurant -up 500 cover restaurants, buffet and plated style service
1. To provide the highest standard of personal presentation at all times.
2. To assist with the efficient preparation, presentation and replenishment of all meals and services at required
times.
3. To ensure the methods of preparation and presentation comply with set standards as determined by the unit
food specification manual.
4. To ensure that you adhere to FMC and statutory regulations pertaining to health and safety and hygiene
standards.
5. To assist with the general tidying up of work areas.
6. Carry out any other reasonable tasks asked of you from within your team.
Chef Positions
All chefs are required to:
 To work as part of a team.
 Take instruction from the head chef of your area.
 Operate in an honest, helpful and friendly manner towards customers and colleagues.
 Always leave areas clean and tidy.
 Adhere to relevant Health and Safety Regulations at all times.
 To provide the highest standard of personal presentation at all times.
 To provide customer and client awareness at all times.
 To provide the highest standard of customer service skills at all times.
 Carry out any other reasonable tasks asked of you from within your team.
 Report to their unit manager
 Liaise with all other chefs, managers, stores and other food production staff.
 Adhere to the unique food specification.
Second Chef
Retail - food production, i.e. baguettes, overseeing production and cooking of hot foods in units
Hospitality/Self-Service/Restaurant -up 500 cover restaurants, buffet and plated style service
1. To ensure that any Commis Chefs or Food Preparation Assistants you may be responsible for adhere to set
company standards.
2. To assist in the efficient production of all meals and services at required times.
3. To ensure the methods of preparation and presentation that you use comply with FMC standards as determined
by the unit food specification manual.
4. To ensure that you adhere to FMC and statutory regulations pertaining to Health & Safety and Hygiene, and
Environmental Health and HSAW minimum standards.
5. Where applicable, in given areas of responsibility, to receive and check in deliveries and to complete any
relevant paperwork that you maybe requested to do.
6. To assist in achieving the required food cost percentage as set by your Area Chef.
7. To ensure the security of stores and other areas of potential loss.
8. To ensure customer satisfaction at all times.
9. To carry out any reasonable requests by colleagues at own level, above or below, in seniority.