Key Accountabilities:

• Coach and develop pastry team to ensure their skills are being enhanced, leading by example
• Update the teams on the  business performance, new initiatives and other pertinent issues
• Ensure the highest Kitchen standards are achieved ensuring all audits are regularly completed
• Take ownership of the stocktake and feedback any key indicators to the head chef
• Engage with suppliers to ensure they deliver the best products and service
• Complete and deliver monthly one to one reviews in line with Company Objectives, Vision and Values, using this time to set and review individual objectives
• Communicate effectively ensuring that the teams are aware of the menu and are able to source the correct ingredients
• Demonstrate high levels of planning, organizing, and time management to drive the operational execution across the department
• Monitor and maintain inventory, follow up on discrepancies and ensuring full stock  and Ingredient availability 
• Ensure adherence to company policies, controls and standards (e.g. due diligence, cleanliness, cash handling, H&S, dress code standards etc.
• Develop strong working relationships both with internal and external stakeholders to be able to influence key commercial decision

Customer Experience:

• Ensure the presentation of the food is “right” first time
• Demonstrate a commercial mind set & outlook to stay responsive to customer needs.
• Have an inspiring presence with high visibility
• Engage coach and develop the team to ensure we are always striving for the highest standards
• Constantly looking at ways which we can develop a long lasting relationship with our customers and exceed their expectations.
• Develop and share market intelligence to include knowledge of our customers, products and competitors. 
• Generate winning ideas
• Inspire and develop a commercial mind set in my immediate and wider team
• Be proactive and tenacious when coming up with solutions to grow the business
• Be accountable for delivering results and give full consideration to short and medium term opportunities

Health and Safety

• Ensure correct food practices are followed in the preparation and serving of all food and drinks
• Forecast & review risks & opportunities on a quarterly & half year basis
• Ensure regular checks are carried out on food deliveries, in particular frozen and ambient food
• Ensure regular checks are carried out on fridges, cupboards and anywhere food is stored
• Ensure the processes are correct for each stage of receipt , storage and dispatch of foods
• Maintain and adhere to government regulations as a licensed food premises 
• Drive the training of all employees to ensure they are trained and understand the legal and Company standards
• Ensure that the Kitchens audit score is maintained above 85%
• Ensure food safety is maintained during all stages of food preparation, storage and cooking

People:

• Manage & lead through performance management & other available tools & processes
• Set & drive the agenda for daily briefs & review content/impact
• Deliver feedback and coach the team on a regular basis, recognizing achievement & addressing performance
• Identify training needs and influence stakeholders to deliver
• Implement a succession plan for the team
• Define team member recruitment by agreeing and communicating specific profile criteria.
• Review employee recruitment to ensure It is the right people for the right role
• Coach to drive performance and enable change
• Inspire creativity and innovation within the team in order to deliver business goals
• Seek and act on feedback to develop the kitchen and the team
•  “Mentor” high performing members of team and identify mentors and mentees

Operational Standards:

• Ensure the smooth running of the kitchen 
• Communicate in a confident and friendly manner
• Ensure all Temperature checks and legislative requirements are completed
• Be prepared for food tastings
• Ensure that the menus agreed are costed correctly and can reach their GP
• Ensure you are following recipes to keep the quality high and the food consistent
• Develop menus that are in line with the Company Brand
• Collaborate flexibly as part of a team
• Develop an ‘Achieving Together’ environment across the Restaurant
• Develop supportive relationships both internally and externally

Actively work with colleagues to drive results in succession planning and sharing of best practice.