Key skills: Menu planning, menu development, food tastings, quality control, ordering and food cost.

1. Work towards achieving the departments and organisation’s objectives of continuously improving service2. Manage and motivate all chefs and preparation assistants in order to develop team performance3. Control the food budget and stock levels in the kitchen area4. Plan the preparation, cooking and service of all food5. Maintain all food safety records6. Ensure food is produced on time to the specification7. Continually make improvements in services and systems8. Encourage on-going department and inter-department relationships9. Exchange information to solve problems and make decisions10. Induct all new staff in to the kitchen team, to include 4,8 and 12 week reviews11. Control food costs complying with all ordering procedures12. Assist in the motivation, training and self development of individuals in the department13. Ensure compliance by all department staff 14. Continually develop one’s own skills and knowledge within the position15. Continually review systems and monitor quality control by both visual and written checksManagement Role:1. Monitor all food preparation, storage, cooking and service in line with food specification sheets, taking in to account order levels.2. To manage and supervise the daily production from the Chefs.3. all equipment is used and maintained correctly and training is undertaken and recorded.4. To control all food stock within kitchen locations maintaining correct food stock levels and work with all chefs to minimize food waste.5. Place orders where necessary for various foods to the purchasing department and work with the purchasing manager to minimize food costs.6. To ensure all maintenance issues are reported correctly and any issues are kept up to date. 7. Ensure safe practices are used by all staff in the kitchen department8. Continually update chefs and Preparation Assistants on issues relevant to their areas of responsibility.

• Creating new menus for diners and functions• Manage and maintain Company policies and documentation regarding Health & Safety• Attend menu briefings to discuss future functions• To support staff with different way of plating food.• Support chefs at other Venues within Chester Boyd Group• Attend meetings with Executive Chef and Venue manager to discuss areas which need to be improved• To ensure breaks are taken by the staff to maintain high concentration levels during busy times.

• Creating new Menus with the Head Chef for tasting, dinners & functions• Control of County Cricket (menu’s staffing planning and execution)• Manage and maintain Company policies and documentation regarding Health & Safety• Onsite training and briefing for chefs and porters