“When we first opened St Petroc’s Bistro, I served ‘elbows on the table’ food like Petit Salé, Duck Confit, Navarin of Lamb and Soups laden with garlic and lentils. Over the years the menu has become more modern and, while I don’t want to lose the best of those dishes, I want to reintroduce some classic bistro dishes like Bayonne Ham with Celeriac Remoulade, Moules Marinière, Steak Frites and Toulouse Sausage with Lentils.” Rick Stein

How the role contributes to outstanding service for customers:

Supporting the head chef in the daily operation of the kitchen with service, training, logging and receiving foods and maintain the quality product that reflects the company’s reputation.

 The top ten things that I’ll be doing each week:

  • Striving to achieve high levels of customer care and a high quality product
  • Operating as a role model to the kitchen team, demonstrating the best possible level of service and skill at all times
  • Leading the kitchen in the absence of the head chef
  • Organising and supervising stock rotation within the kitchen ensuring minimal wastage
  • Monitoring stock transfers and accurately accounting for any movement of stock
  • Ensuring dating and labelling of produce is carried out within the sections, freezer and walk in fridge
  • Controlling the kitchen from a financial and quality driven perspective
  • Supporting the head chef in the delivery of food safety and health & safety within the kitchen (food alert)
  • Assisting the head chef in the scheduling, development and recruiting of staff
  • Working in accordance with the Food Safety Act, Health and Safety Regulations and Licensing Laws

The top three skills I need to effectively deliver this role:

  • A passion for food and working within a busy kitchen environment
  • Awareness of customer needs and outstanding service
  • Comprehensive company and menu knowledge

Golden rules – how you can contribute to outstanding service:

  • Interactive and visible around the business
  • Company, industry and product aware
  • Professional personal presentation
  • Approachable, confident and positive persona
  • Aware of business and individual needs – proactive with solutions
  • Passion for learning and developing job and industry related knowledge
  • Demonstrates accountability for all things kitchen related
  • Goes above and beyond to ensure outstanding service
  • Career driven and self-aware

Important Information

Job descriptions are great for outlining the key parts of your role but will never be considered an exhaustive list of duties, responsibilities, qualifications and skills associated with your role. You may be required to go the extra mile by supporting projects, initiatives and duties that may broaden your experiences and develop greater awareness of the business and our customers. In our opinion, that is what makes hospitality such an interesting and diverse industry to work in!

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