Executive Head Chef

• Stock management: Awareness of stock levels, keeping stocks to a

• Kitchen administration: Plan meals and menus, create new menus and

• Monitor and control food cost percentages at all times.
• Purchase all food and related products using approved suppliers.
• Manage staff rotation, roster and kitchen cleaning schedule.
• Provide training and development for department staff ie. Procedures, food

• Motivate, coach and build the kitchen team.
• Ensure the kitchen is run in a professional manner.

• Ensure statutory regulations are adhered to.
• Ensure that all employees are trained to uphold the conditions of the food

• Full understanding of food controls and experience of ordering and menu

• Control departmental expenses including food costs, in line with business

• Maintain or improve service and operating standards, by ensuring

• Professional appearance of self and presentation of area of responsibility,

BGA Recruitment