Corporate Head Chef

Ensure that the kitchen produces a high quality food product at all times.Monitor food quality and quantity as it relates to portion control.Provide high quality food for the members of staff and ensure that they are well informed about the meny itemsChange the menu seasonlly as much as possible.Provide outside catring when directed and ensure that they are well informed about the menu items.Maintain innovative food menu items on all menus.Maintain all measures to minimise food wastage.Ensure that all stock is rotated regularly.Maintain an open communications line to the front of house staff, bar manager and owner.Train all team members to a high standards to ensure all brigade can perform all functions in the kitchen.Maintain and effectively roster all kitchen brigade keeping with in the budgeted payroll percentage of 28%, with the operations manager.Perform any other duties as directed by the owner or the owners representative.