- Coordinate and supervise kitchen team members, ensuring high performance and cohesive teamwork
- Maintain exemplary personal appearance, hygiene standards, and proper food handling procedures
- Work closely with Sous Chefs on daily operations, including reviewing function sheets and communicating updates to the team
- Oversee and demonstrate cooking methods within the outlet, ensuring consistent food quality and presentation.
- Manage inventory, participate in ordering supplies, and check incoming goods
- Ensure compliance with Health and Safety regulations, Food Acts, and company policies
- Participate in and contribute to training programmes for continuous improvement
- Carry out external duties such as special events, promotions, and demonstrations as required
- Develop and implement new menu items in collaboration with the Executive Chef and Sous Chefs
- Monitor and control food costs, minimising waste and maximising resource utilisation
- Ensure proper rotation and storage of food items to maintain freshness and quality
- Assist in the preparation of staff rotas and manage section staffing levels
- Maintain and update recipe files, ensuring standardisation across the kitchen
- Conduct regular quality checks on dishes before they leave the kitchen
- Mentor and coach junior kitchen staff to develop their skills and knowledge
Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.