The main responsibility of the role is to broadly deliver what is required by the company keeping the food offer relevant at which ever site you are supporting. To maintain the management and performance of each kitchen team where relevant. To drive sales margins and maintain high standards and quality whilst protecting the budget set out by the company through diligent cost control. The role has responsibility for supporting all venue Head Chef’s to ensure their kitchens are fully health and safety compliant including enforcing processes that ensure allergen and food hygiene standards are met at all times.
· Menu development & implementation with Managing Director and site Head Chefs ensuring that dishes are operationally efficient and within the capabilities of the team to the relevant aa rosette status