Job Description
Job Description
- Menu Planning and Execution – create and plan menus alongside the head chef 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 control.
- Employee Management – 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 with a sensible approach to ordering supplies.
- Health and Safety Compliance – assist the head chef and general manager to ensure adherence to health and safety regulations and food safety protocols/policies. Maintaining an environment that has safety embedded in the culture.
- Budget and Financial Management – manage kitchen bud...
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