Head Chef Preparing the food for cooking Keeping up with industry trends Reviewing the menu and doing inventory Following the budget set by the Manager Ordering food for the kitchen Monitoring food production and food and staff costs Training staff Managing relationships with distributors and resolving any issues with vendors, promptly Ensuring standard portions and quality of dishes Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen Leadership skills Ability to work well under pressure and time constraints Creativity to create dishes on brand with the restaurant Knowledge of different varieties of foods and ingredients Ability to accept criticism Ability to maintain an extremely sanitary environment while working Communication skills Skills needed Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions Ordering kitchen materials and ingredients based on the menu and market demand Supervising food preparation in the kitchen and ensuring that customers are satisfied Maintaining clean working environments and making sure that employees follow the restaurant’s preventive maintenance measures Maintaining adequate inventory levels and conducting weekly inventories Working with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal Scheduling shifts by business hours, days, and occasions Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials. The ability to constantly perform well in a high-pressure and fast-paced environment Excellent organisational skills to ensure the smooth running of a kitchen In-depth knowledge of all the sections in a kitchen to efficiently manage operations Strong leadership skills to effectively manage and motivate a kitchen team Solid financial acumen, including the ability to manage a budget Creativity and superior culinary skills to create exceptional dishes for an establishment’s menu Computer literacy, including a working knowledge of relevant software programs, such as a point-of-sale system and Microsoft Office Business acumen to make sound decisions regarding things like menu prices and kitchen processes Previous experience required Adhoc duties when needed Wage: £13.00 per hour (depending on experience) Hours: 35 hours per week Please ensure you are able to get home if you are on a late shift.