HANBAO is all about great food, great drinks, and great vibes.
We believe everyone should receive the same high standard of service that has been keeping our guests coming back time after time. With this comes high quality food and drink, exceptional and memorable customer service, and an unmatched atmosphere.
We pride ourselves on our menu and our team, as these are the elements that bring our vision to life.

JOB DESCRIPTION

We are looking for a hands-on, dedicated, and highly talented individual to lead our kitchen team. You will be the driving force behind all aspects of kitchen operations, including staff scheduling and management, building and inspiring your team, developing menu items, and driving fast-paced, high volume services. The ideal candidate will be competent in running a large kitchen team, performing administrative tasks to monitor cost and revenue, and have a passion for delivering excellence during services.

• Provide leadership and direction to the kitchen team, setting high standards for food quality, presentation, and service
• Deliver strong management of kitchen operations, including menu development, food preparation, inventory management, staff scheduling, and service to ensure a smooth and efficient workflow
• Foster a culture of professional growth and development amongst the kitchen team, encouraging innovation, learning, and constant improvement
• Collaborate with the executive chef to develop innovative and creative menu offerings, incorporating culinary trends and guest preferences to enhance the dining experience
• Take charge of recruitment, hiring, training, and development in talented individuals to build a high-performing team, providing ongoing coaching, feedback, and support to enhance staff skills and performance
• Oversee all aspects of food production, including cooking techniques, portion control, and plate presentation, to ensure consistency, quality, and adherence to company standards
• Work closely with the front of house management team to ensure seamless communication and execution of guest orders, addressing any concerns or special requests promptly and professionally
• Coordinate with the kitchen team to expedite orders and maintain timely service, ensuring all dishes are prepared and plated according to established standards
• Monitor inventory levels, track ingredient usage, and oversee stock rotation to minimise waste, control costs, and ensure availability of key ingredients
• Provide ongoing training, coaching, and feedback to the kitchen team, empowering them to excel in their roles and deliver exceptional dining experiences
• Ensure compliance with food safety regulations, sanitation standards, and kitchen hygiene practices, conducting regular inspections and implementing corrective actions as needed
• Address any operational issues, equipment malfunctions, or guest complaints promptly and effectively, implementing solutions to maintain quality and service standards
• Identify opportunities for process improvement, menu enhancement, and cost saving initiatives, collaborating with the head chef and management team to drive operations
• Implement strategies with the general manager to optimise food costs, minimise waste, and maximise profitability without compromising quality or guest satisfaction
• Preparing and analysing weekly reports for the directors to review
• Plan and deliver regular team meetings to inform, train, and motivate all staff members across all departments
• Work closely with the front of house management team to achieve targets, push service, and assist team members
• Assist in opening and closing the kitchen to high standards, ensuring cleanliness and presentation are upheld
• Take ownership of the success and failures of your team, leading by example and demonstrating integrity, transparency, and a commitment to continuous improvement
• Set clear expectations, goals, and objectives to your team whilst delegating tasks and responsibilities based on skills and capabilities, holding them accountable for delivering results