Key Responsibilities:

Kitchen Management:

• Assist the Head Chef in planning and directing food preparation and culinary activities.
• Supervise and coordinate the work of kitchen staff, including line chefs, prep chefs and kitchen porters.
• Ensure that all kitchen operations run smoothly and efficiently during service hours.
• Oversee inventory management, including ordering supplies, monitoring stock levels, and reducing waste.
• Maintain the highest standards of food quality, presentation, and consistency.

Menu Development:

• Collaborate with the Head Chef and management to develop and refine menus,including creating new dishes and updating existing ones.
• Assist in conducting menu tastings and trials to ensure the quality and feasibility of new recipes.
• Stay updated on culinary trends and incorporate them into menu offerings as appropriate.

Staff Training and Development:

• Assist in scheduling kitchen staff, ensuring adequate coverage during peak times and special events.
• Train and mentor kitchen staff, ensuring they understand proper cooking techniques, food safety practices, and kitchen protocols.
• Monitor staff performance, provide constructive feedback, and support their professional growth.

Food Preparation and Cooking:

• Lead by example in food preparation and cooking, especially during peak service times.
• Ensure that dishes are prepared according to recipes,quality standards, and customer preferences.
• Manage kitchen stations as needed, stepping in to assist or cover when necessary.
• Maintain consistency in portion sizes, presentation, and taste across all dishes.

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).

Quality Control:

• Monitor the quality of ingredients and dishes, ensuring that they meet the pub and hotel standards.
• Address and resolve any issues related to food quality, presentation, or customer complaints in a timely manner.
• Conduct regular taste tests and quality checks to maintain consistency.
• Ensure kitchen equipment is in working order including crockery inventory.

Administrative Duties:

• Assist with cost controls, including managing food costs and labour expenses.
• Ensure that the kitchen is compliant with all regulations including haccp.
• Participate in management & staff meetings and contribute to strategic planning for the Pub & Hotel.