Lead and manage all day-to-day kitchen operations, ensuring efficient food production and service delivery.
Inspire, motivate, and develop the kitchen team to maintain high standards of performance and customer service.
Oversee the preparation, cooking, and presentation of meals, ensuring quality, consistency, and compliance with dietary and allergen requirements.
Ensure full compliance with food safety, hygiene, health and safety, and company policies, maintaining accurate records and audit standards.
Manage kitchen budgets, food costs, and labour expenditure to achieve financial targets.
Control stock ordering, inventory management, and waste reduction through effective stock rotation and operational planning.
Build strong relationships with clients and customers, acting as the main point of contact and responding to queries and feedback.
Support catering events, special dietary requests, and client meetings while driving continuous improvement and business growth opportunities.
