in charge of everything that goes out of the kitchen and maintains full control of the kitchen staff at all times. A small restaurant operations staffed by a handful of chefs and culinary assistants, given the responsibility of resolving any problems efficiently to serve exceptional cuisine. With the ultimate goal of ensuring that quality culinary dishes are being served on an efficient schedule to boost a restaurant’s overall profitability, hard at work identifying any problems that arise in the kitchen as well as resolving them quickly. While maintaining a level head with strong strategic leadership skills,responsible for maximizing the productivity of kitchen staff, including chefs, cooks, culinary assistants, apprentices, sous chefs, and even dishwashers. Work full-time with up to 12-hour days to oversee the delivery of food supplies in mornings, prepare special menu items in afternoons, and supervise the kitchen during dinner hours.Daily Duties and ResponsibilitiesOn a typical day I will be found inside the kitchen checking the freshness of food, coordinating the activities of cooks, determining the best presentation of food, ensuring quality of each meal, inspecting kitchen equipment for cleanliness, and monitoring sanitation policies. Primarily responsible for overseeing the daily operations of a kitchen, duties often will extend well beyond the kitchen. Also work outside of the kitchen in developing new recipes, planning menus, hiring or training food preparation workers, maintaining an inventory of food supplies, following a food budget, doing purchase orders, reporting to the head restaurateur, and completing other administrative tasks.

Main responsibilities include:Development, production and delivery of projects from proposal right up to delivery.Delivering events on time, within budget, that meet (and hopefully exceed)expectations.Setting, communicating and maintaining timelines and priorities on every projectCommunicating, maintaining and developing client relationshipsManaging supplier relationshipsManaging operational and administrative functions to ensure specific projects are delivered efficientlyProviding leadership, motivation, direction and support to your teamTravelling to on site inspections and project managing eventsBeing responsible for all project budgets from start to finish.Ensuring excellent customer service and quality delivery

To prepare, cook and present food quickly and efficiently. To ensure the smooth running of the kitchen, at all times and to supervise, train and motivate others with the key aim of delivering food to customers within 10 minutes.Manage the opening and closing of the kitchenPrepare, cook and present food, quickly and efficiently, meeting standardsAssist in keeping the kitchen clean, hygienic and tidy, at all timesKeep up to date with current promotions, club nights and new productsWork safely around kitchen equipment and monitor and deal with any maintenance issuesManage all kitchen-related office administration and third-party contractorsManage and maintain correct staffing levelsIdentify and take an active role in the recruitment of new staff membersUse food development plan to improve the sales and profitability of the pubMaintain accurate food-ordering and stocking levels, including all kitchen materialsAssist in achieving financial targets set for the pubsManage wastage through correct product measurementAlways adhere to all company policies and proceduresBe involved and contribute at team meetings