Manage  kitchen staff.

Collaborate with the Restaurant Manager to plan and develop recipes and menus taking into account seasonal availability of ingredients, production costs and likely consumer demand.
Plan, direct, supervise food preparation and food presentation.
Order and quality check all food ingredients.
Determine production schedules and staff requirements necessary to ensure timely delivery of service.
Estimate quantities and costs of required food and kitchen supplies.
Maintain food cost percentage through controlling wastage, purchasing, storing so as to maximize cost effectiveness.
Ensure compliance with health and safety standards in the kitchen. Liaise with the Facilities Manager as necessary.
Work with the Restaurant Manager regarding the negotiation of prices with suppliers.
Demonstrate and instruct staff in new cooking techniques and equipment.
Collaborate with the Restaurant Manager in the recruitment and training of kitchen staff.
Maintain personal equipment used to fulfil role to required standard.