Advert Text
Overall Purpose of the Job
We’re looking for a dedicated and experienced Kitchen Manager to oversee all kitchen operations, ensuring high-quality food, smooth service, and efficient financial management. This role involves leading the kitchen team, maintaining food safety standards, managing costs, and continuously improving processes to enhance the overall dining experience.
Main Duties and Responsibilities
- Leading the Kitchen Team: Support and guide the kitchen staff, track performance, and be available to address any concerns.
- Hiring & Training: Recruit, train, and schedule kitchen staff, ensuring they are well-equipped to deliver excellent service.
- Roster & Cost Control: Create cost-effective weekly schedules, ensuring adequate staffing while managing labor costs.
- Budget & Inventory Management: Maintain accurate records of food costs, supplier invoices, and stock levels while finding ways to optimize expenses.
- Financial Oversight: Take ownership of sales, gross profits, and budget management, reporting key metrics and making necessary adjustments to maintain quality and profitability.
- Menu Planning & Costing: Develop and cost all dishes, ensuring standardized recipe cards are in place. Train staff on portioning, ingredient use, and preparation techniques.
- Food Procurement & Inventory: Estimate food needs, track supplier pricing, and monitor stock to prevent shortages or waste. Ensure proper storage and handling for quality preservation.
- Food Safety & HACCP Compliance: Oversee hygiene and food safety practices, ensuring the kitchen meets all regulatory requirements. Maintain allergen information and train staff accordingly.
- Equipment & Maintenance: Work with the FM team to ensure all kitchen equipment is properly maintained and serviced.
- Communication & Reporting: Provide regular updates to senior management on kitchen performance, financials, and operational challenges. Be prepared to present insights and strategies at a senior level.
- Innovation & Continuous Improvement: Develop new menu ideas, adjust recipes based on seasonal ingredients, and implement process improvements to enhance efficiency and service.
Qualifications and Experience
- Experience: 4-5 years as a Head Chef in a fast-paced kitchen environment.
- Education: Degree in Culinary Arts or a related field.
- Certifications: Level 5 HACCP certification in safe food handling and kitchen management.
- Leadership Skills: Strong ability to train, develop, and manage a team effectively.
- Financial Acumen: Experience in cost control, budget management, and presenting financial reports.
- Communication & Presentation: Confident in liaising with senior management, delivering reports, and presenting key insights.
Working Pattern
Monday to Thursday, from 8 AM to 3 PM, and Friday, from 8 AM to 6 PM.
Ref. 14519