Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control
Employee Management – train, and supervise all colleagues, including supporting new and relief chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team.
Inventory and Cost Control – monitor and manage stock levels under the guidance of the head chef, sensible approach to ordering supplies
Customer Relations - Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success
Health and Safety Compliance – support the head chef to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the culture
Budget and Financial Management – develop and manage kitchen budgets as per guidance from the head chef , and implement any cost savings required without impacting delivery of excellence
Menu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menus
Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements