Roles & Responsibilities
· Overall responsibility for the kitchen’s daily operations.
· Liaising with the relevant companies for food orders.
· Creating new dishes and menus.
· Interviewing and hiring new kitchen staff.
· Maintaining/raising the food’s profit margins
· Monitoring and controlling inventory levels
· Ensuring correct stock rotation procedures are followed.
· Implementation of health and safety procedures within the kitchen.
· Estimating costs and ensuring all purchases come within budget.
· Taking care of the kitchen’s accounts and creating a work roster for the staff.
