DARIUSZ KOPEC

The role of Head Chef is to take full responsibility for the smooth running of the kitchen. Showing strong leadership skills and displaying a calm and professional approach when dealing with staff/customers. Showing the ability to delegate in a calm manner. Leading by example to gain the respect of the team, but also have the ability to take a firmer approach when felt necessary.

• Responsible for the delivery and presentation of all food leaving the kitchen.
• Responsible that Health & Safety standards are adhered to by all kitchen staff.
• Responsible for all ordering of food from suppliers; to be able to negotiate best prices/discounts (but maintaining quality) from suppliers to enable us to maintain profit margins and ensure yearly stocktaking is implemented. ( or when is required)
• Working together with Management to agree budgets for the business.
• Holding regular meetings with Management, to discuss ideas and ways of improving the business going forward and ensuring a good working relationship with the front of house management - working together as a team.
• Planning menu changes with the executive chef and introducing these to the kitchen with recipes and training.
• Training and motivating the team to meet the required standards.
• Ensuring that waste and breakages are kept to a minimum.
• Dealing with customer complaints and resolving any issues.
• Managing and training the team within the kitchen, including recruiting and training new staff if required.
• Implementing the kitchen rota efficiently. The head chef/sous chef must look at the rota everyday to make sure staffing levels are correct (eg. less/more dependent on the weather, weekends, bank holidays etc.) Also to make sure all staff/part timers are aware of their rota and record their hours correctly.
• Responsible for the cleanliness and maintenance of all kitchen equipment and implementing required servicing and repairs. Looking after all maintenance procedures and have all required contact numbers at hand.
• Training staff to use any machinery in the correct manner.
• Managing and filing the kitchen invoices and any other paperwork required in running the kitchen including updating ordering sheets etc.
• Supervised and enhanced work of 12-person team producing more than 800 plates per day.