Job duties & responsibilities:
- Lead the research and development for new and existing menu items, recipes, products and processes.
- Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members.
- Ensure food costs are manageable and within the budget set for the restaurant.
- Review staffing levels for maximum productivity, operational and financial objectives.
- Promote teamwork and quality service through daily communication and coordination.
- Obtain feedback on food and service quality, and handling customer problems and complaints.
- Ensure a strict control on food waste and reporting any waste in the correct procedure.
- Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
- Ensure the food presentation are according to the recipes as set.
- Ensure workstation, refrigeration, stores are cleaned and sanitised before end of shift.
- Personal hygiene, including wearing of the correct protective clothing as laid down in the codes of practice.
- Conduct regular team briefing.
- Perform other duties as delegated.
