Kitchen Manager

Kitchen Manager

Duties will include:

* Co-ordinating and working within a team to prepare, cook and present food to organisational standards and customer requirements

* Working safely, quickly and efficiently to fulfil orders as required

* Providing a consistent quality of menu items, presented in such a way that reflects the marketing and promotional styles used by the organisation

* Maintaining food safety in a catering and hospitality environment and complying with relevant legislation and organisational policy when preparing and producing food * Providing advice on allergens to customers and ensuring procedures are in place and followed to minimise the risk of allergens to customers

* Ensuring a good stock rotation procedure is in place and food wastage is limited and recorded

* Monitoring production yield, ordering processes, portion control and costs to ensure budgetary targets are achieved

* Ensuring that the appropriate team structure is in place to guarantee the smooth running of food preparation and production and keeping staff motivated

* Ensuring that all staff are trained appropriately

* Ensuring that procedures are in place to check that required stocks are always available and of the type and quality required

* Having contingency plans to deal with problems as they arise

* Recording all relevant information to do with food preparation and production before and during service

* Providing your customers with appropriate, clean and undamaged service items, condiments and accompaniments

* Clearing customer areas of soiled, used or unused service items at appropriate times and ensuring the customer areas are kept appealing and welcoming to customers

* Keeping your work area tidy, hygienic and free from rubbish and food debris during service and dealing correctly with the equipment used after service

* Regularly inspecting and updating food production arrangements and continually reviewing procedures in the light of experience and problems arising during service.

Skills and experience required

· Previous experience in Cooking/Kitchen management

Benefits

* All staff have a discount of 50% on food purchased.

* Staff referral scheme

* 28 days holiday leave per annum (incl Bank Holidays)

* Progression Programme within the Company - Learning & Development Opportunities available with the potential to join the Company’s Talent Academy or Apprenticeship Development Programme