Managing the day to day running of a busy kitchen as well as managing a Chef and a team of catering General Assistants
Designing, planning, and preparing a varied set of menus that cater for individual needs, including special diets and the preferences of each customer
Managing all stock and wastage levels, ensuring that the kitchen remains at a professional standard whilst operating within commercial requirements and budget
Managing the Food Safety Management System and having responsibility for the team understanding and implementing it
Overseeing all documentation, including auditing, HACCP, Health & Safet
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