Kitchen Leadership & Supervision – Assist the Head Chef in managing the kitchen team, ensuring tasks are delegated efficiently, and maintaining high levels of performance and morale.
Menu Development & Execution – Collaborate with the Head Chef to create and develop menu items, ensuring they align with the restaurant’s concept and are consistently prepared to the highest standards.
Training & Development – Train and mentor junior chefs and kitchen staff, ensuring they understand recipes, techniques, and health and safety standards, while fostering a positive and productive kitchen environment.
Inventory & Stock Control – Oversee kitchen stock, order supplies, and manage inventory levels, ensuring ingredients are fresh, cost‑effective, and waste is minimised.
Maintaining Health & Safety Standards – Ensure the kitchen complies with all health, safety, and hygiene regulations, conducting regular che...