· Continually checking prep levels whilst organising, updating and completing prep lists.
· Continually checking ingredient levels at the end of every shift and ordering stock for kitchen and front of house.
· Ensure all elements on dishes meet Hive standards before sending out.
· Manage portion control to be cost effective and ensure your team follows suit.
· Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
· Being responsible for health and safety.
· Being responsible for food hygiene practices.
· Deal with customer special orders and communicating with FOH management on this.
· Deal with any customer complaints effectively.
· Deal with maintenance issues when they arise in the kitchen.