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* Covering chef and chef manager annual leave
* Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitor wastage and portion control, and provide freshly cooked dishes.
* Employee Management – recruit, train, and supervise all colleagues, including chefs, cooks, and front of house staff. Provide ongoing guidance, coaching, and performance feedback to the kitchen team.
* Inventory and Cost Control – monitor and manage stock levels with a sensible approach to ordering supplies.
* Customer Relations - interact with customers to understand their catering needs and preferences, maintaining open communication to address concerns or requirements. Regular feedback collection is key to success.
* Health and Safety Compliance – support the head chef/manager to ensure adherence to health and safety regulations and food safety protocols. Foster a safety-conscious environment.
* Budget and Financial Management – develop and oversee kitchen budgets, report on financial performance, and implement cost-saving measures without compromising quality.
* Menu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menus.
* Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes, ensuring compliance with regulatory requirements.
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