Back to search
This role requires strong leadership, operational knowledge, and the ability to manage both kitchen standards and team performance. Success in this role will be measured through adherence to health and safety guidelines, effective menu costing and waste management, as well as team development and kitchen efficiency.
Ensure full adherence to all health and safety guidelines, both personally and by the team. This includes:
Completion and storage of due diligence records for inspection.
Regularly check and verify completion of the kitchen cleaning rota.
Correctly date-label all food items.
Ensure proper food storage practices are followed.
Maintain a high standard of kitchen cleanliness, including organising and overseeing deep cleans.
Conduct daily probe testing and ensure it is signed off.
Ensure proper stock rotation procedures are in place and followed.
Complete required online learning and maintain certifications.
Ensure the kitchen is audit-ready at all times with cleanliness maintained at a high standard.
Assist in the creation of weekly specials and menu development, ensuring the following:
Accurate costings for each menu and adjustments for seasonal price increases.
Regularly review and adjust menus to maintain a 68% GP margin and minimise wastage.
Replace or adjust dishes as needed to optimise profitability while maintaining quality.
Support the training of new team members, ensuring the following:
Team members are knowledgeable about menu specifications, wastage procedures, and stock rotation practices, all in line with company standards.
Assist the Head Chef in maintaining a clean kitchen and a healthy, efficient working environment.
Complete and submit the team rota for approval by the General Manager (GM) by Wednesday each week in advance.
Ensure the rota is efficiently planned within the budget set by the GM.
Conduct daily reviews of hours used versus bookings to ensure efficient labour management.
Assume full responsibility for the running and organisation of the kitchen during the Head Chef's absence, including annual leave.
Coordinate holiday schedules to ensure your time off does not overlap with the Head Chefs holiday.
