Chef Manager

Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion controlEmployee Management – recruit, train, and supervise all colleagues, including chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team.Inventory and Cost Control – monitor and manage stock levels, sensible approach to ordering suppliesCustomer Relations - Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to successHealth and Safety Compliance – support the head chef to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the cultureBudget and Financial Management – develop and manage kitchen budgets, report on financial performance and implement any cost savings required without impacting delivery of excellenceMenu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menusCompliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements