Recruitment for Head Chef at Let's Eat Restaurant

PRESENTATION
OUTLINE
Cover Page
Description of the Business including Location, Numbers of
employees and the Management structure
1 Job Descriptions using the correct template
1 Person specifications using the correct template
1 Adverts
1 Application form taking into account relevant legislation

COMPANY AND INDUSTRY OVERVIEW
• Restaurant are in high demand in the United Kingdom which is highly profitable business
with quality services and products. Let's Eat is the chosen restaurant which offer varieties of
meal and products. This restaurant is well known in the street of London which has the
specific location on Church Lane, Shinfield, Reading, Berkshire, RG2 9BY. There are
about 80 staff member which includes from higher management to the lower staff member.
There is a vacant post of head chef which is due to reallocation of head chef due to some
personal reason. There is no any other chef who can take position of that chef due to which
there is need for the recruitment of the head chef. Head chef is the one who have the overall
responsibility of the kitchen in the restaurant. They are having the responsibility for creating
menu, managing kitchen staff and controlling kitchen costs.

JOB DESCRIPTION OF THE ROLE OF: HEAD CHEF
Company Name: Let's Eat
JOB TITLE: HEAD CHEF
Main purpose and scope of the job:
Head chefs have some roles and responsibilities which individual need to full fill effectively. They have to main
effectively.
JOB LOCATION
Church Lane, Shinfield, Reading, Berkshire, RG2 9BY
POSTIION IN THE COMPANY
Head Chef
Reports to: Head Chef have the overall charge of the kitchen. They get reported by all chefs and report to Restaurant manag
Responsibilities For:
• Planning, controlling and directing overall food preparation processes.
• Managing all chef and other staff member in the kitchen.
• Making menu for the restaurant.
• Approving along with polishing dishes before reaching to customer.
• Ensuring variety and quality of the dishes within restaurant.
• Determining food stocking, inventory and ordering.
• Ensure that kitchen should meet all the requirement with sanitary and food related guidelines.