HOSPITALITY RELIEF CHEF
EVENT CATERER CHEF SUPPORT
WHAT LEVEL OF CHEF DO YOU REQUIRE?
CHEF CONSULTANT
Analyse staff performance, food standards, profit margins.
Liaise with vendors and suppliers, spec and cost menus in line with business trends.
Rotas, ordering and stock control.
Improve food hygiene rating.
Recruitment and induction of staff members, staff retention.
HEAD CHEF/KITCHEN MANAGER
Manage all food production.
Maintain food quality and GP margins.
Daily kitchen management and adhering to HACCUP and all company policies.
Delegating daily tasks to team and liaising with management.
Producing menus in line with allergen awareness and dietary requirements.
Staff rotas and ordering from suppliers.
SOUS CHEF/LEAD CHEF
Lead the kitchen in the absence of the head chef.
Reporting to the head chef and management.
Ensure specs and methods comply with company standards.
Delegate roles and monitor junior members.
CHEF DE PARTIE
Organise a section and adhere to specification of the business.
Follow instructions from somebody in a supervisory position.
Responsible for all culinary dishes that are prepared on their section.
Give orders within their section and carry out orders handed down to them.
HOW DOES IT WORK?
We adapt a swift, efficient and detailed booking process for all our chef services here at DBC, here is a brief overview of the booking procedure.
Call, email or message through the website with a brief description of the level of support you require.
We will make contact asap to gather more information about the booking, client needs and to check our availability.
Our rate card and client information form will then be emailed to a work-based email address, for you to fill in and return.
When we receive the rate card and the client information form back, we will then email you our terms and conditions for you to agree to and sign, on receiving the terms back signed, your account is then set up for us to supply with temporary chef cover.
Once your account is set up for temporary chef cover, we require a £100 per day deposit to secure your dates, this is due within 7 days of making the booking, failure to pay within the 7 days will void your provisional booking.
Once deposit payment has been received, a confirmation email will be sent to your work-based email address.
Upon completion of work payment terms are 7 days, for any outstanding monies due to us the service provider from the client.
For block bookings outstanding payments for work completed (minus any deposits) are due upon receipt of invoice. The following weeks work will not be able to commence until the previous weeks invoice has been paid in full.
DIVERSE BOSS CATERING LTD