Head Chef

·       To take control, accountability and ownership of the management of all kitchen operations.

·       To ensure high standards of cleanliness, maintenance and safety at all times.

·       To generate a customer-led product in order to drive sales and bottom-line profit.

·       To act on all aspects of kitchen development and management.

·       To ensure proper systems of stock rotation and storage are maintained

·       To ensure the smooth running of all kitchen operations.

·       To have a thorough knowledge and understanding of all standards and delivery of same within all food and beverage outlets.

·       To ensure that all HACCP regulations are in place and adhered to.

·       To assist in the implementation of a profitable and cost-effective stock taking system and to ensure all deliveries are properly checked and accounted for. To ensure that all food products are correctly stored, dated, labelled and rotated where necessary.

·       To assist in achieving the Company’s Sustainability Goals by adhering to the Green Purchasing Policy and Environmental Management Policy.

·       To ensure all purchases and deliveries of fresh produce/dry goods are of highest standard.

·       To ensure that standards are adhered to, implemented and achieved in your department.

·       Liaise with the department managers to ensure smooth service between the kitchen and the restaurant.

·       To be aware and analyse all forthcoming business on a regular basis and be aware of all daily and future business requirements.

·       To work with the senior management team to ensure achievement of department figures.

·       To actively participate in all training and personnel exercises designed to improve standards and performance levels.