Main Purpose: To support the Head Chef in the planning, organising and day-to-day running of the Clubhouse kitchens, ensuring a consistent high standard of product and service. Objectives: To ensure effective and efficient operation of the Clubhouse kitchens with the objective of providing a first-class product in a timely and cost efficient manner, within the agreed standards of the business To plan, present and when approved execute food concepts aimed at improving business revenues and profitability To maintain a friendly, co-operative and professional relation both departmentally and inter-departmentally at all times To ensure menus are reviewed and updated regularly in order to effectively service changing customer demand and maintain budgeted GP levels To prepare and maintain full and up to date food hygiene records sufficient to satisfy all aspects of prevailing legislations and regulations To use very best endeavors to ensure that the business achieves a 5* Food Hygiene rating and support the Head Chef for all operational and record keeping requirements in this regard To comply with all relevant kitchen safety legislation keeping relevant records up to date To ensure regular communication with your line manager and to attend in house communication/development meetings as required To take personal interest in your staff welfare and ensure your team remains highly motivated To undertake and maintain records relating to necessary team personal development training and legally required training relating to kitchen operations To carry out monthly stock checks where appropriate and carry out regular audit checks as directed by line manager as necessary To create rotas in a timely manner for the kitchen and pot wash areas when required AMRT1_UKCT