Your primary responsibility will be to provide a professional support to the Restaurant Team. Working closely with the Restaurant Manager to help the department to succeed. Rota: Full time, Monday 08:00-17:00, alternate Tuesday 08:00-17:00, Wednesday 08:00-17:00, alternate Thursday 08:00-17:00, Friday 08:00-17:00 alternate weekends Saturday and Sunday 08:00-17:00 Purpose of Job: Preparation, cooking and service of food to the highest standards as per the company quality system and seasonal requirements. To manage and motivate the kitchen team and assist in their training. To maintain accurate food accounts in line with company policy. Key result Areas: Control the food budget and stock levels. Develop the team through training and organisation. Compliance to the Food Safety Act, Health and Safety Act and COSHH regulations, Customer satisfaction. Main Tasks To have a full knowledge of all areas which must be covered the course of duty. To ensure that the kitchen is secured at the end of the working day paying attention to fire prevention. To ensure that meals are served in timely manner. To maintain and always manage the required high operational and personal standard of hygiene presentation in compliance with the Food Safety Act and company policy. Compliance to the Health and Safety Act and COSHH regulations by you and your team. The preparation, cooking and service of food in line with specified budgets to the standard required. To manage and supervise chefs in the kitchen area and on the pass where applicable. Ensure that equipment within your area of responsibility is used correctly and training is carried out and recorded. Quarterly checks shall be carried out to identify deficiencies of equipment, which must be reported to the manager immediately for reorder. Control of food stocks, to include following the correct ordering and delivery monitoring as laid down in the quality system. Carry out monthly stock checks and maintain stock levels. Carry out regular stock condition checks. Ensure that assured safe catering principals are always followed encompassing legal requirements of the Food Safety Act. All stages of food production to commence with delivery are to be monitored and recorded, to include temperature checks. To ensure that working areas are kept clean and tidy adopting a “clean as you go” policy. To ensure that all foods served under your control are served and held at the required temperatures (probed and recorded). Ensure that kitchen staff are appraised daily of any ad hoc changes / requirements. Implement all aspects of the quality control system (ensuring cleaning schedules, in process checks and monitoring forms etc are completed and kept as easily retrievable records). Monitor the kitchen and ancillary area for infestation reporting it immediately to the Manager. Ensure that the kitchen and ancillary areas are always clean and hygienic. Ensure that decanting methods are strictly adhered to. Ensure that fridge discipline is strictly adhered to. Ensure accurate records of accounting are maintained. To continue to develop one’s own skills / knowledge within the position.