Full job description

Head of Kitchen – Key Responsibilities

1. Staff Management:

• Supervise and manage all kitchen staff on a daily basis.
• Organize staff schedules and ensure proper shift coverage.
• Monitor staff attendance, punctuality, and report any absences or issues to management.
• Lead by example, maintaining professionalism and a positive working environment.

2. Staff Performance and Training:

• Regularly evaluate staff performance and provide feedback.
• Conduct on-the-job training to maintain high standards in food preparation, hygiene, and customer service.
• Recommend disciplinary actions or additional training if required.

3. Kitchen Hygiene and Food Safety:

• Ensure the kitchen meets all health, safety, and hygiene standards at all times.
• Conduct daily inspections of workstations, equipment, and storage areas.
• Make sure staff strictly follow personal hygiene and kitchen cleanliness practices.

4. Food Quality and Output:

• Oversee food preparation to ensure high-quality, consistent output.
• Check portion sizes, food presentation, and recipe adherence.
• Maintain standards for taste, freshness, and visual appeal.

5. Inventory Control:

• Check kitchen stores and chillers daily for expired, spoiled, or damaged items.
• Implement FIFO (First In, First Out) system for stock rotation.
• Update management on inventory levels, shortages, or excess stock.

6. Supplier and Ordering Management:

• Coordinate with suppliers for quality and timely deliveries.
• Verify that all delivered goods meet required standards before accepting them.
• Liaise with the purchasing team regarding order placements and complaints.

7. Cost Control:

• Monitor daily ingredient usage to avoid wastage.
• Ensure staff follow recipes and portion guidelines to control food cost.
• Report any unusual stock usage or loss immediately.
• Look for ways to improve efficiency and reduce unnecessary expenses without compromising quality.

8. Documentation and Reporting:

• Maintain accurate records of kitchen operations, staff attendance, stock control, and any incidents.
• Prepare simple daily or weekly reports for management, covering key kitchen activities, wastage, and cost-saving opportunities.

9. Maintenance and Equipment:

• Ensure all kitchen equipment is properly maintained and used safely.
• Report equipment malfunctions immediately to management for repairs or replacement.

10. Menu Support and Development:

• Support the chef in trialing new menu items and improving existing ones.
• Provide feedback based on production feasibility, cost, and customer preference.

11. General Leadership:

• Motivate and inspire the team to achieve targets and maintain high standards.
• Resolve minor staff issues quickly and escalate major concerns to management.
• Act as the main point of contact between the kitchen and company management.

Job Types: Full-time, Part-time, Permanent