Job Description
Hygiene, Health, Safety & Welfare at Work
- Implementation of all HACCP regulations
- Ensure your department is a safe working environment and in compliance with all health & safety legislation
- Manage and conduct work activities in such a way as to ensure safety, health, and welfare at work of all colleagues and guests
- To comply with company policies regarding: Fire / Health and Safety / Hygiene / Security & honesty
Operations
- Planning & organising the kitchen department– managing the rostering of staff, menu planning, food purchasing, stock control & delivery of a quality food product on time and within profit margin
- Directing & supervising the daily activities in the kitchen
- Ensure food preparation is delivered in an efficient manner, is quality focused and maintains the highest levels of hygiene
- Lead and assist the teams in all daily kitchen activities in a “Hands – on” capacity
- Manage relationship with suppliers and ensure they are meeting the needs of the business and delivering the service you require
Financial
- Achieve Food Gross Profit target each year
- Ensure there are good stock control procedures within the department
- That effective food purchasing is being carried out
- Implement policies to reduce food waste
Product Development
- Enhancing the food offering with a view to enhancing the Bakery's overall food reputation
- Developing a robust and consistent breakfast offering, with emphasis on quality, variety, continually evolving and key focus on “free from” healthy options, a signature breakfast offering
- Regular research of future food trends
Human Resources
- Recruitment of new team members with the assistance of management
- Partake in any required training to obtain all necessary certification and to deliver on all Hygiene and Health & Safety responsibilities
Leadership
- Requirement to lead your team by example, by role-modelling professional discipline and always ensuring a culture of dignity and respectful behaviour at work
- Ensure implementation of all company policies, manage differences and conflict among the kitchen team and others
- Develop a culture that facilitates learning and encourages continuous development of the team and as a result the guest experience