Menu Planning and Execution – create and plan menus alongside the group manager 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 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 with a sensible approach to ordering supplies.
Health and Safety Compliance – assist the head chef and general manager to ensure adherence to health and safety regulations and food safety protocols/policies. Maintaining an environment that has safety embedded in the culture.
Budget and Financial Management – manage kitchen budgets, report on financial performance and support the implementation of cost-saving measures without impacting delivery of excellence.
Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements.