Kitchen manager

Kitchen Manager Duties will include: * Co-ordinating and working within a team to prepare, cook and present food to organisational standards and customer requirements * Working safely, quickly and efficiently to fulfil orders as required * Providing a consistent quality of menu items, presented in such a way that reflects the marketing and promotional styles used by the organisation * Maintaining food safety in a catering and hospitality environment and complying with relevant legislation and organisational policy when preparing and producing food * Providing advice on allergens to customers and ensuring procedures are in place and followed to minimise the risk of allergens to customers * Ensuring a good stock rotation procedure is in place and food wastage is limited and recorded * Monitoring production yield, ordering processes, portion control and costs to ensure budgetary targets are achieved * Ensuring that the appropriate team structure is in place to guarantee the smooth running of food preparation and production and keeping staff motivated * Ensuring that all staff are trained appropriately * Ensuring that procedures are in place to check that required stocks are always available and of the type and quality required * Having contingency plans to deal with problems as they arise * Recording all relevant information to do with food preparation and production before and during service * Providing your customers with appropriate, clean and undamaged service items, condiments and accompaniments * Clearing customer areas of soiled, used or unused service items at appropriate times and ensuring the customer areas are kept appealing and welcoming to customers * Keeping your work area tidy, hygienic and free from rubbish and food debris during service and dealing correctly with the equipment used after service * Regularly inspecting and updating food production arrangements and continually reviewing procedures in the light of experience and problems arising during service. Skills and experience required middot; Previous experience in Cooking/Kitchen management Benefits * All staff have a discount of 50% on food purchased. * Staff referral scheme * 28 days holiday leave per annum (incl Bank Holidays) * Progression Programme within the Company - Learning Development Opportunities available with the potential to join the Company rsquo;s Talent Academy or Apprenticeship Development Programme