• To arrive for work on time, well-groomed and presenting a professional appearance to our guests.

• Responsible for the smooth running of the Kitchen in line with company standards of Procedures, predetermined budgets, and all relevant legislation.
• Training & Development of the kitchen Team using relevant techniques and ensuring all training is documented.
• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins as advised by the Owner.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

• Employee Relations & Performance Management of the Kitchen Team with the assistance of the HR Department.

• Management of the departments staffing levels/holidays in line with budgets.

• Supervise the activities of the Kitchen team to ensure all team members are aware of their responsibilities and are performing all duties to a consistently high standard.

• The Management of all stock levels in line with Budgets


• To work with Owner on menu planning through monitoring of food sales and introducing new menu ideas.

• To be aware and ensure compliance with all company policy’s regarding: Fire, Health & Safety, Hygiene, Food Hygiene, Customer Care & Security and contact tracing.

• To read, understand and comply with your responsibilities/Management of your team’s as defined in the Health & Safety Statement and Staff Handbook.