Managing daily kitchen operations, ensuring high standards of food quality, hygiene, and team performance
Taking ownership of stock control: ordering, receiving, recording, rotating, and minimizing waste
Collaborating with the Head Chef/General Manager to monitor food cost and inventory accuracy
Leading and supporting the kitchen team during service, training junior staff, and ensuring efficient shift planning
Maintaining supplier relationships and ensuring timely, cost-effective procurement of ingredients
Ensuring compliance with food safety, health & safety, and hygiene regulations at all times...