- Assisting Head Chef in the supervision of kitchen production, and to participating in the food production
- Ensuring that the function provides the highest food quality consistent with cost control and profitability margins
- Supervision of kitchen staff to maintain efficient and effective operations of the department
- Proactively supporting senior managers to pursue the highest possible profitability of the department
- Managing stock in order to minimise waste and maximise quality
- Assisting in budgetary and payroll expense control as required
- Monitoring and training junior staff to follow all applicable laws, especially in regards to food safety and sanitation
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