Maintain and comply with all departmental policies, procedures, and company standards.
Ensure the correct use, maintenance, and safe operation of all kitchen equipment.
Lead the kitchen team, maintaining high standards of food quality, presentation, cleanliness, and service.
Ensure compliance with all food safety, health, hygiene, and HACCP regulations.
Supervise and support the kitchen team, promoting a positive and productive working environment.
Ensure cooking stations are fully stocked and ingredients are prepared for service.
Monitor stock levels, place orders, and manage stock rotation to minimize waste and control costs.
Contribute ideas for new dishes, menu development, seasonal specials, and improved presentation.
Continuously improve kitchen efficiency, consistency, speed of service, and quality.
Lead the kitchen during service, coordinating workflow and resolving operational issues.
Maintain excellent communication and teamwork between kitchen and front-of-house staff.
Promote the company's loyalty program and support the achievement of business targets.
Pension, Hotel restaurant staff rate, Staff party, Learning & development programmes
