This is the job The Team Leader - Kitchen, known as TLK, leads our itsu kitchen and works closely with the shop management team. This role has a full understanding and is a part of ensuring a smooth running of our kitchen operation during the daily production. The Team Leader- Kitchen is responsible for the production of beautiful food accordance with our standards and in line with the business needs while supporting the training and development of their team. People Train and empower the Back of House [BOHi team, including Fish Pro, Hot Pro, Fish Star and sections to deliver beautiful food within itsu standards. Conduct engaging, informative and energising team briefs, ensuring you have clearly communicated any comms being shared and our team fully understand their duties for the day. Ensure all team members are supported and encourage our sustainability policies. Ensure the team members are following itsu policies, uniform, staff food, lateness, sickness processes and report to the management team when this is not happening. Address any team performance issues through giving constructive feedback, seeking help if needed from managers or people partner. Lead the team, through praise and coaching, always encouraging an inclusive atmosphere. Ensure all new Team Members are trained, using the correct training approach. Ensure teamwork, and professional communication always happens between the Front and Back of House teams. hospitality Maintain and achieve a consistently good mystery shopper performance. Role model and encourage a customer first mindset. Ensure great execution of product and marketing launches to have maximum impact. Continually refer to the Back of House [BOH] 'manage by walking around' [MBWA] card whilst on shift. Lead your team to know and follow itsu's 6 hospitality steps. Respond appropriately and in a timely manner to all customer questions and complaints, [AFP, AFB & accident ] and asks for help when needed. Ensure Back of House [BOH] team responds, immediately, to service bell when required. Display and encourage a great knowledge of itsu products and brand. Quality Responsible for all food quality, in line with our correct to recipe [CTR] process. Ensure the BOH team adheres to all itsu standards following the How to books. Follow first in first out [FIFO] standards and make sure no out of date [OOD] products are on sale and are removed at end of day. Ensure the food displays are immaculate, as per How To and planograms. Maintain all aspects of Back of House [food, health and safety] in accordance with the Law & itsu standards. Ensure that the Due Diligence Diary [DOD] is completed, accurate & actioned. Report any quality issue following guidelines in accordance with procedure and reject products if needed. Lead and champion the 5-Food Safety Focuses [SFSF] and 5-Food Quality Focuses [SFOF]. Can confidently answer all EHO questions and knows the process if they receive a visit. Ensures the Back of House [BOH] team are following all food standards by following the How to Food. Ensure all products transfers between shops are performed safely and accurately as per How To Manage and maintain correct uniform and PPE standards for yourself and your teams. Report any Food, Health and Safety issues to the relevant people, within a timely manner. Ensure most updated How to books are used at all times. Make sure all 20-minute standards are always followed front and back of house. Maintain an immaculately clean and safe Back of House [BOH] by following cleaning around the clock [CATC] and cleaning as you go [CAYG] cleaning processes. Ensure the fish is safe to eat and bones are managed. Profitability Control all productions to ensure availability according to your shops forecast. Ensure production levels are maintained throughout the day to maximise sales potential whilst balancing waste levels. Own and manage the shop production report and any relevant system. Review production regularly, making justified changes. Order ingredients to ensure correct stock levels to meet production needs whilst minimising the need for stock transfers in line with sales forecast. Ensure all made to sell ingredients are at optimum quality by ordering efficiently. Complete regular analysis of relevant reports that can help you run a successful kitchen. Ensure financial and administration procedures are followed, throughout the shop. Action previous weeks stock takes to reduce future issues. Responsible for shop stock control, stock count and administration. Ensure the correct stock levels of made to sell and Back of House [BOH] packaging, including chemicals and janitorial, are being ordered to achieve 700% availability. Report any maintenance issues promptly to minimise the effect on the business. Record and manage waste of all relevant types. Ensure availability off all products. Manage the principle of Aces in Places. To have a thorough understanding of all Back of House [BOH] operations. this is you You put people at the heart of everything you do by displaying the 4 itsu qualities and behaviours.