Head Chef
Kitchen Operations -
Plan, design and execute seasonally evolving menus (breakfast/lunch).
Ensure consistent food quality, taste and presentation is maintained throughout the team.
Oversee daily prep, service flow and plating standards.
Maintain food safety, hygiene, and HACCP compliance.
Minimise wastage and manage food yield efficiency.
Team Leadership -
Train team in procedures, speed, consistency and food safety.
Foster a positive, calm and professional kitchen culture.
Address performance issues and support team development.
Ordering, Stock Control and Costing -
Manage ordering and stock rotation.
Control food costs and GP targets.
Work with suppliers on pricing, quality, and availability.
Implement systems to reduce over-ordering, and wastage.
Service and FOH Collaboration -
Work closely with FOH to ensure smooth service.
Communicate menu changes, specials and allergen info.
Adapt menus to customer feedback and trends.