Menu Planning and Execution - create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control, providing fresh cooked dishes.
Employee Management - recruit, train, and supervise all colleagues, including chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team.
Inventory and Cost Control - monitor and manage stock levels, sensible approach to ordering supplies
Customer Relations - Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success
Health and Safety Compliance - support the head chef/manager to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the culture
Menu Development and Innovation - stay updated on culinary trends and incorporate new ideas into menus
Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements, We work together as a team to lead by example, protecting the planet and supporting local communities.

2 temporary Hospitality / Catering / Tourism jobs in Halifax, Calderdale