Kitchen Manager-Head Chef

Supervise the preparation of all food  Ensure all food is prepared as per food preparation requirements  Ensure meals are produced on time, and sufficient quantities are available for the various areas  Maintain stock levels of all kitchen supplies  Prepare daily pastry and bakery requirements as per the menu  Be available for functions as they arise to ensure that the food is prepared and served as required

2. Oversee and supervise all kitchen staff  Ensure all staff are aware of their duties and what is expected of them  Teach new staff skills they require to perform their roles to the required standard  Delegate duties to kitchen staff as per the menu requirements  Oversee and monitor the work of kitchen staff to ensure all tasks are done as required  Give staff feedback on their performance to enable staff development  Ensure any staffing issues are resolved fairly and quickly

3. Manage kitchen stocks  Ensure wastage is minimised by careful supervision of food preparation methods  Ensure proper hygienic storage methods are utilised to prevent food loss  Ensure the security of all alcoholic and non alcoholic drink stocks  Oversee the ordering and control of stock levels

Supervise the preparation of all food  Ensure all food is prepared as per food preparation requirements  Ensure meals are produced on time, and sufficient quantities are available for the various areas  Maintain stock levels of all kitchen supplies  Prepare daily pastry and bakery requirements as per the menu  Be available for functions as they arise to ensure that the food is prepared and served as required

2. Oversee and supervise all kitchen staff  Ensure all staff are aware of their duties and what is expected of them  Teach new staff skills they require to perform their roles to the required standard  Delegate duties to kitchen staff as per the menu requirements  Oversee and monitor the work of kitchen staff to ensure all tasks are done as required  Give staff feedback on their performance to enable staff development  Ensure any staffing issues are resolved fairly and quickly

3. Manage kitchen stocks  Ensure wastage is minimised by careful supervision of food preparation methods  Ensure proper hygienic storage methods are utilised to prevent food loss  Ensure the security of all alcoholic and non alcoholic drink stocks  Oversee the ordering and control of stock levels