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Responsibilities:
* To ensure agreed food standards are maintained at all times.
* To issue and monitor maintenance to ensure that the kitchen fabric and equipment is kept in a safe, clean and fully functional condition.
* To monitor the quality of deliveries and take appropriate action where necessary.
* To ensure that we comply with HACCP and health and safety procedures.
* Ensure stock levels and ordering of food items is kept under control to minimise wastage whilst maintaining food GP%.
* Ensure the Food Safety Management Procedures are followed and maintained.
* To recruit, monitor and train staff.
* By analysing market trends, change and develop menu timely and appropriately.
* To liaise with floor staff and other departments to ensure guest satisfaction and smooth running of service.
* To optimise profitability of the outlet and ensure that all relevant costs are controlled in line with the budget.
Key Behaviours:
* Minimum Level 2 in Health & Safety
* Minimum Level 2 in HACCP
* Food Safety Level 3
* Strong leadership, motivational and teamwork skills
* Organised and excellent time management skill
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