Ensure all preparation necessary for the forthcoming session, in accordance with the anticipated trade and including the completion of defrost sheets.
To ensure all menu items and Company specials are prepared, cooked and presented by using the methods specified in the Brand Food Specification manual or by another member of the Management Team in accordance with customers’ wishes.
Ensure portion control is maintained as per the meal specification in the Brand Manual, and wastage is kept to a minimum in order to achieve the required profit margins.
Ensure that all wastage and/or stock losses are recorded and reported to the LRM.
To develop, cost and produce ‘in-house’ specials as and when required by the Brand.
To undertake a weekly food stock using Company paperwork and systems.
Ensure actual food margin meets or exceeds EPOS optimum on a weekly basis and is audited by Venners as per the house stock frequency.
Ensure food orders are placed accurately on e-shop and are appropriate to meet the trading demands of the business using the Company Par, Stock & Order system.
Ensure all food deliveries are received in line with company standards.
Ensure the safety, security and appropriate storage, rotation, labelling and dating of all food stock at all times in accordance with appropriate legislation and Company policy.
Ensure the completion of all Company Kitchen Paperwork on a daily, weekly and monthly basis in line with appropriate legislation and Company policy.
Ensure kitchen meets a high standard of cleanliness using the Daily Cleaning Schedule.
Be vigilant for and immediately report any potential pest issues.
Accompany the external pest contractor for a period of the inspection/treatment and discuss any findings with the contractor in conjunction with appropriate members of the Management Team.
Report any hazards to Management team, including equipment faults or failure and take all appropriate precautions as required by Company Policy.
To work within the requirements of the Food Hygiene (general) Regulations, Food Safety Act, Health & Safety at Work Act, Fire Regulations and C.O.S.H.H. Regulations plus any others that may affect the business.
Ensure kitchen staffing levels are appropriate to the levels of trade at all times.
To recruit, in conjunction with the Management team, all kitchen team members.
To train and develop kitchen team members on all aspects of their duties to level of competencies required by the Company.
To work within all Company and Brand Standards rules.
To carry out all other reasonable requests by the Management Team.
To carry out all other Kitchen roles as required by the needs of the business.
