Managing a section during a shift. Ensure stock levels in the fridges are appropriate to the shift and the business levels in the hotel. Ensure effective stock rotation in the section, highlight any concerns with the kitchen management team and take up with employees directly who aren’t managing this correctly. Ensure out of date and ‘wastage’ is disposed of correctly, and recorded correctly to assist in the management of the GP of the kitchen. Ensure that effective preparation is done based on the business levels and any pre-booked breakfasts or functions, and that this is correctly stored in line with UK Food Hygiene regulations. Ensure the cleanliness of the section and the kitchen overall, working with the Kitchen Hygiene Team members to ensure that this is managed effectively. Ensuring presentation of yourself in your chef whites. Consistently ensuring compliance with record keeping, temperature checks and recording of any incidents. Ensure any accidents are reported immediately to the duty manager and care and due diligence is made in these cases. Ensure product perfection before leaving the kitchen to go to a customer to ensure food is cooked correctly and in accordance with guest requirements, this will ensure compliance with food hygiene, product presentation and guest satisfaction. Investigate and act on any guest feedback, positive and negative, and liaise with the kitchen management team and/or manager on duty. Consistently maintain the highest standards, and ensure this is everything from managing the section you are working in, rotation, preparation, food hygiene and record keeping as well as any performance. Operate a zero tolerance approach to poor performance, presentation, conduct and dismissive or poor product quality. Keep a consistent and fair balanced approach to managing performance excellence, through effective use of tools available. Ensure consistently you and the team are adhering to Food Safety regulations, Health & Safety regulations, sale of alcohol consumption and using correct PPE where appropriate to complete a task set. Work a flexible roster in line with your conditions set out in your main particulars of employment statement. In relation to this department this may involve weekend and evening work. Ensure that the staffing levels are correct and that you will be used in the departments where necessary. Work with the team towards achieving their performance goals, and ensure you are working in line with the standards set to them. Working with the senior kitchen management team, ensuring that any new risks are highlighted and a copy of these given to the Hotel Manager or Executive Head Chef for review. Responsible for maintaining a clean and safe working environment, highlight hazards and manage all health and safety concerns in the absence of your line manager, report to the hotel manager. Rectify immediate hazards when identified. Shifts may commence from 5.00am, and will generally finish by 2.00pm. You may from time to time be required to work shifts outside this remit in line with the business needs, this will be communicated to you by the Head Chef/Kitchen Manager at the time of commencement. Ensure you and your colleagues are compliant with COSHH regulations, and work with the kitchen senior team to highlight any training needs.