Main Tasks:
1. Supervise the preparation of all food
Ensure all food is prepared as per food preparation requirements
Ensure meals are produced on time, and sufficient quantities are available for the various areas
Maintain stock levels of all kitchen supplies
Prepare daily pastry and bakery requirements as per the menu
Be available for functions as they arise to ensure that the food is prepared and served as
required
2. Oversee and supervise all kitchen staff
Ensure all staff are aware of their duties and what is expected of them
Teach new staff skills they require to perform their roles to the required standard
Delegate duties to kitchen staff as per the menu requirements
Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
Give staff feedback on their performance to enable staff development
Ensure any staffing issues are resolved fairly and quickly
3. Manage kitchen stocks
Ensure wastage is minimised by careful supervision of food preparation methods
Ensure proper hygienic storage methods are utilised to prevent food loss
Oversee the ordering and control of stock levels
4. Ensure catering staff are working safely at all times
-Ensure staff are aware of and follow safe work practices at all times
Assist other staff in the cleaning of the kitchen at the end of the shift
Ensure his/her own work station is kept clean and hygienic at all times
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