Lead and inspire the kitchen team, creating a positive and collaborative work environment. 

Mentor and supervise the kitchen team, providing guidance and support for their professional growth. 

Collaborate with HR and Hotel Management to conduct performance reviews, identify training needs, and facilitate ongoing development opportunities. 

Maintain open communication channels with kitchen staff and management, ensuring clarity and transparency. 

Liaise with front-of-house, f&b and senior staff to ensure seamless coordination between the kitchen and all hotel outlets.  

In line with the Sous Chef, manage kitchen staff rotas and schedules effectively, ensuring adequate coverage and work-life balance. 

Act as a mentor and role model for junior kitchen staff, providing ongoing support and encouragement. 

Maintain open communication channels with kitchen staff and management, fostering a culture of transparency, trust, and mutual respect. 

Work in collaboration with the Group Director of F&B to highlight training needs within the department.  

Coordinate with the Group Director of F&B to conduct performance evaluations and identify areas for improvement. 

Collaborate with HR to facilitate ongoing training and development initiatives. 

Manage employee relations issues professionally and promptly, ensuring fair and equitable resolution. 

Proactively manage employee relations issues with professionalism and sensitivity, addressing conflicts and concerns promptly and equitably to maintain a harmonious work environment. 

Handle holiday requests and staffing adjustments effectively, minimising disruption to operations. 

Foster open communication with kitchen staff and management, promoting transparency and mutual respect. 

Liaise with other departments to address cross-functional operational needs and achieve organisational objectives. 

Act as a liaison with external stakeholders, such as suppliers and vendors, to ensure smooth procurement processes. 

Forge strong relationships with other departments to address cross-functional operational needs and achieve shared organizational objectives. 

Support the Central Management Team senior management in strategic planning and decision-making. 

Conduct regular audits and inspections of kitchen operations, ensuring compliance with RBH culinary standards, industry regulations, and health and safety protocols. 

Monitor and enforce adherence to portion control guidelines and recipe specifications, maintaining consistency in portion sizes and ingredient usage to control costs and minimise waste. 

Implement and maintain comprehensive food safety management systems, including HACCP (Hazard Analysis and Critical Control Points), to mitigate risks and ensure the safety of guests and staff. 

Facilitate ongoing training and certification programs for kitchen staff on food safety practices, allergen management, and sanitation procedures, ensuring full compliance with regulatory requirements.  

Ensure all appropriate brand Standard Operating Procedures and expectations are adhered to including delivery of dishes to standard required (inclusive of H&S / RBH) 

Understanding relevant Health & Safety legislation and the implications on the operation of the department including Management of the HACCP, COSHH and Safe Systems of Work. 

Collaborate with procurement and suppliers to source high-quality ingredients and products that met RBH standards for freshness, sustainability, and ethical sourcing practices. 

Develop and maintain standardised operating procedures (SOP’s) for all kitchen operations, including food preparation, cooking techniques, equipment usage, and cleaning protocols, to ensure consistency and efficiency.  

Conduct regular staff training session and refresher courses on kitchen procedures, equipment operation, and safety protocols, fostering a culture of continuous improvement and excellence.  

Actively participate in health and safety committee meeting, providing insights and recommendations for improving kitchen safety practices and minimising occupational hazards.  

Maintain all comprehensive records and documentation related to kitchen operations, including but not limited to, inventory logs, temperature logs, cleaning schedules, and staff training records to demonstrate compliance with regulatory requirements and internal standards.  

Collaborate with internal and external auditors to facilitate audits and inspections of kitchen facilities, providing documentation, evidence, and support as needed in line with industry standards.  

Work in collaboration with the Group Health & Safety manager to ensure compliance within the department, always mitigating risk. 

Contribute to the overall profitability of the culinary operation by minimizing waste and controlling costs. 

Implement cost-saving measures such a portion control, recipe standardisation and efficient inventory management to optimise food costs and enhance profitability.  

Implement pricing strategies to maintain competitive pricing while maximising profitability, considering factors such as ingredient costs, market demand and customer preferences.  

Conduct regular profitability analysis of menu items and promotions to identify underperforming areas and implement corrective actions to improve profitability.  

Support the Group Director of F&B in developing and implementing strategic initiatives to enhance kitchen operations. 

Collaborate with senior management to align kitchen operations with RBH's strategic objectives.  

Analyse customer feedback and dining trends to identify opportunities for menu innovation and improvement. 

Develop and execute marketing strategies to promote culinary offerings and drive guest engagement and satisfaction. 

Lead menu planning and development efforts, incorporating seasonal ingredients, culinary trends, and guest preferences. 

Establish and maintain relationships with local suppliers and vendors to ensure high-quality ingredients and competitive pricing. 

Collaborate with the Group Director of F&B to create training programs and workshops for kitchen staff, focusing on skill development and performance enhancement. 

Implement cost-saving initiatives and efficiency measures to optimize kitchen operations and maximise profitability. 

Stay informed about industry trends and competitor offerings, providing insights and recommendations. 

Collaborate closely with procurement teams to evaluate supplier performance, negotiate contracts, and ensure timely delivery of high-quality ingredients at competitive prices.  

Comply with company codes of conduct, policies, and procedures. 

Demonstrate a comprehensive understanding of health, hygiene, and safety protocols. 

Act as a key liaison between the kitchen team and senior management. 

Participate in cross-functional meetings to generate ideas for enhancing guest satisfaction and driving revenue growth. 

Collaborate with the Executive Chef and Food and Beverage Director to analyse guest feedback and market trends. 

Promote RBH's culinary offerings through marketing initiatives and special events. 

Perform other tasks as directed by the line manager. 

Maintain flexibility in working hours to accommodate operational needs. 

Lead and inspire the kitchen team, creating a positive and collaborative work environment. 

Mentor and supervise the kitchen team, providing guidance and support for their professional growth. 

Collaborate with HR and Hotel Management to conduct performance reviews, identify training needs, and facilitate ongoing development opportunities. 

Maintain open communication channels with kitchen staff and management, ensuring clarity and transparency. 

Liaise with front-of-house, f&b and senior staff to ensure seamless coordination between the kitchen and all hotel outlets.  

In line with the Sous Chef, manage kitchen staff rotas and schedules effectively, ensuring adequate coverage and work-life balance. 

Act as a mentor and role model for junior kitchen staff, providing ongoing support and encouragement. 

Maintain open communication channels with kitchen staff and management, fostering a culture of transparency, trust, and mutual respect. 

Work in collaboration with the Group Director of F&B to highlight training needs within the department.  

Coordinate with the Group Director of F&B to conduct performance evaluations and identify areas for improvement. 

Collaborate with HR to facilitate ongoing training and development initiatives. 

Manage employee relations issues professionally and promptly, ensuring fair and equitable resolution. 

Proactively manage employee relations issues with professionalism and sensitivity, addressing conflicts and concerns promptly and equitably to maintain a harmonious work environment. 

Handle holiday requests and staffing adjustments effectively, minimising disruption to operations. 

Foster open communication with kitchen staff and management, promoting transparency and mutual respect. 

Liaise with other departments to address cross-functional operational needs and achieve organisational objectives. 

Act as a liaison with external stakeholders, such as suppliers and vendors, to ensure smooth procurement processes. 

Forge strong relationships with other departments to address cross-functional operational needs and achieve shared organizational objectives. 

Support the Central Management Team senior management in strategic planning and decision-making. 

Conduct regular audits and inspections of kitchen operations, ensuring compliance with RBH culinary standards, industry regulations, and health and safety protocols. 

Monitor and enforce adherence to portion control guidelines and recipe specifications, maintaining consistency in portion sizes and ingredient usage to control costs and minimise waste. 

Implement and maintain comprehensive food safety management systems, including HACCP (Hazard Analysis and Critical Control Points), to mitigate risks and ensure the safety of guests and staff. 

Facilitate ongoing training and certification programs for kitchen staff on food safety practices, allergen management, and sanitation procedures, ensuring full compliance with regulatory requirements.  

Ensure all appropriate brand Standard Operating Procedures and expectations are adhered to including delivery of dishes to standard required (inclusive of H&S / RBH) 

Understanding relevant Health & Safety legislation and the implications on the operation of the department including Management of the HACCP, COSHH and Safe Systems of Work. 

Collaborate with procurement and suppliers to source high-quality ingredients and products that met RBH standards for freshness, sustainability, and ethical sourcing practices. 

Develop and maintain standardised operating procedures (SOP’s) for all kitchen operations, including food preparation, cooking techniques, equipment usage, and cleaning protocols, to ensure consistency and efficiency.  

Conduct regular staff training session and refresher courses on kitchen procedures, equipment operation, and safety protocols, fostering a culture of continuous improvement and excellence.  

Actively participate in health and safety committee meeting, providing insights and recommendations for improving kitchen safety practices and minimising occupational hazards.  

Maintain all comprehensive records and documentation related to kitchen operations, including but not limited to, inventory logs, temperature logs, cleaning schedules, and staff training records to demonstrate compliance with regulatory requirements and internal standards.  

Collaborate with internal and external auditors to facilitate audits and inspections of kitchen facilities, providing documentation, evidence, and support as needed in line with industry standards.  

Work in collaboration with the Group Health & Safety manager to ensure compliance within the department, always mitigating risk. 

Contribute to the overall profitability of the culinary operation by minimizing waste and controlling costs. 

Implement cost-saving measures such a portion control, recipe standardisation and efficient inventory management to optimise food costs and enhance profitability.  

Implement pricing strategies to maintain competitive pricing while maximising profitability, considering factors such as ingredient costs, market demand and customer preferences.  

Conduct regular profitability analysis of menu items and promotions to identify underperforming areas and implement corrective actions to improve profitability.  

Support the Group Director of F&B in developing and implementing strategic initiatives to enhance kitchen operations. 

Collaborate with senior management to align kitchen operations with RBH's strategic objectives.  

Analyse customer feedback and dining trends to identify opportunities for menu innovation and improvement. 

Develop and execute marketing strategies to promote culinary offerings and drive guest engagement and satisfaction. 

Lead menu planning and development efforts, incorporating seasonal ingredients, culinary trends, and guest preferences. 

Establish and maintain relationships with local suppliers and vendors to ensure high-quality ingredients and competitive pricing. 

Collaborate with the Group Director of F&B to create training programs and workshops for kitchen staff, focusing on skill development and performance enhancement. 

Implement cost-saving initiatives and efficiency measures to optimize kitchen operations and maximise profitability. 

Stay informed about industry trends and competitor offerings, providing insights and recommendations. 

Collaborate closely with procurement teams to evaluate supplier performance, negotiate contracts, and ensure timely delivery of high-quality ingredients at competitive prices.  

Comply with company codes of conduct, policies, and procedures. 

Demonstrate a comprehensive understanding of health, hygiene, and safety protocols. 

Act as a key liaison between the kitchen team and senior management. 

Participate in cross-functional meetings to generate ideas for enhancing guest satisfaction and driving revenue growth. 

Collaborate with the Executive Chef and Food and Beverage Director to analyse guest feedback and market trends. 

Promote RBH's culinary offerings through marketing initiatives and special events. 

Perform other tasks as directed by the line manager. 

Maintain flexibility in working hours to accommodate operational needs.