Head of Kitchen Team

Key Responsibilities
• Food Production Planning: Plan and coordinate the activities of the team to ensure operative effectiveness. Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies.
• People Management: Manage the team to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Financial Management: Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
• Operational Management: Ensure that all dishes are prepared according to the recipe and to the correct quantity. Read more