Working Hours per week: 37.5
Reporting to: General Manager
Supervising: Sous Chef & junior kitchen staff
Key Responsibilities:

Duties:

• Manage daily kitchen activities, plan and assign work, and establish development goals for staff. Provide mentoring, coaching, and feedback to improve performance.
• Train team members in compliance with company standards, service behaviours, and governmental regulations. Ensure staff have the tools, training, and equipment to carry out job duties.
• Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where needed.
• Engage in the drafting of concept ideas and menus for all special events and functions.
• Supervise the kitchen in the preparation and presentation of all food items.
• Cook and supervise cooking of all food items on the menu.
• Supervise all aspects of kitchen cleanliness ensuring adherence to hygiene and government standards.
• Control food purchasing levels and partake in ordering supplies. Maintain knowledge of purchasing procedures for food stocks.

Job requirements:

• Culinary degree or food service management degree preferred. Other equivalent/relevant vocational qualifications considered.
• Minimum 3 years’ experience required in a similar role and setting.

Skills required:

• Leadership.
• Supervision.
• Creativity.
• Be able to work accurately under pressure.
• Effective customer service.
• Good verbal communications
• Interpersonal skills

Job Types: Full-time, Permanent
Pay: £45,000.00 per year
Work Location: In perso

• Manage daily kitchen activities, plan and assign work, and establish development goals for staff. Provide mentoring, coaching, and feedback to improve performance.
• Train team members in compliance with company standards, service behaviours, and governmental regulations. Ensure staff have the tools, training, and equipment to carry out job duties.
• Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where needed.
• Engage in the drafting of concept ideas and menus for all special events and functions.
• Supervise the kitchen in the preparation and presentation of all food items.
• Cook and supervise cooking of all food items on the menu.
• Supervise all aspects of kitchen cleanliness ensuring adherence to hygiene and government standards.
• Control food purchasing levels and partake in ordering supplies. Maintain knowledge of purchasing procedures for food stocks