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

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