Key Responsibilities:

Menu Development and Planning:

• Create and develop menus that reflect the venue’s concept and target market, incorporating seasonal and locally sourced ingredients.
• Innovate and experiment with new dishes, flavours, and presentation styles.
• Conduct regular menu reviews and updates based on customer feedback,culinary trends, and cost considerations.
• Ensure that all dishes are prepared according to recipes, quality standards, and guest preferences.

Kitchen Management:

• Oversee all kitchen operations, including food preparation, cooking, plating, and presentation.
• Ensure the kitchen operates efficiently during service times, maintaining a smooth workflow.
• Manage the kitchen staff, including sous chefs, line chefs, prep cooks, and kitchen porters.
• Schedule kitchen staff to ensure adequate coverage during all shifts, including peak times and special events.
• Maintain a clean, organized, and safe kitchen environment, ensuring haccp compliance with health and safety regulations.

Quality Control:

• Monitor the quality and consistency of all dishes served, ensuring they meet the pubs standards.
• Conduct regular taste tests and inspections of food items before service.
• Address and resolve any issues related to food quality, presentation, or customer complaints promptly and professionally.
• Ensure Kitchen equipment is in good order including crockery.

Inventory and Cost Management:

• Manage inventory levels, including ordering ingredients, supplies, and equipment as needed.
• Monitor and control food costs, labour expenses, and waste, ensuring that the kitchen operates within budget.
• Negotiate with suppliers to secure the best quality ingredients at competitive prices.
• Implement cost-effective measures without compromising on food quality or service.

Staff Training and Development:

• Recruit, hire, and train kitchen staff, ensuring they are knowledgeable about menu items, cooking techniques, and safety procedures.
• Provide ongoing training and mentorship to develop the skills and abilities of the kitchen team.
• Conduct meetings and performance evaluations, provide feedback, and manage disciplinary actions when necessary.
• Foster a positive and collaborative working environment, encouraging teamwork and professional growth.

Health and Safety Compliance:

• Ensure that the kitchen adheres to all food safety( haccp) and sanitation regulations, including proper handling, storage, and disposal of food.
• Conduct regular inspections of kitchen equipment and facilities to ensure cleanliness and proper functioning.
• Implement and enforce health and safety protocols, including the use of personal protective equipment (PPE).
• Stay updated on health regulations, ensuring the kitchen is always in compliance.

Customer Relations:

• Occasionally interact with customers, especially for special events or when presenting signature dishes.
• Handle customer feedback and complaints related to food quality or service,ensuring a satisfactory resolution.