PRIMARY PURPOSE

Manages all aspects of kitchen operations, including controlling food costs in line with standards, managing labour costs for kitchen staff, ensuring the consistent delivery of high-quality food products, maintaining customer satisfaction standards, and overseeing the planning and control of all food operations.

KEY RESPONSIBILITIES

• Deliver training and development for kitchen staff, covering procedures, food preparation, and service standards.
• Design, implement, and record induction and basic training programmes for all new employees.
• Supervise kitchen staff, providing regular feedback on performance and addressing development needs.
• Motivate, coach, and build a cohesive, high-performing kitchen team.
• Oversee kitchen operations in the absence of the Senior Sous Chef/Head Chef, ensuring consistency and professionalism.
• Collaborate with the Senior Sous Chef/Head Chef to develop and implement...