Scope and General Purpose:To be responsible for the day-to-day running a successful, reliable, effective and cost-effective 4-star catering company.Responsible to:OwnerResponsible for:All subordinate kitchen staff and the Operations & Administration Manager.Liaises with:All other business managers, owners and clients. Hours of Work:FlexibleMain Duties:To be responsible for approving all prepared food items that leave the kitchen and to enhance the food product that is presented to guests;Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards;To develop and maintain current client relationship and to deal with verbal and written client complaints with regards to service or food in an appropriate manner;To constantly update your knowledge and skills for the good of the business and the profession and use market research to develop new products, recipes and menus;To ensure that all menus are constantly updated, paying special attention to seasonal availability;To ensure that all menus are calculated correctly to obtain maximum gross profit. and that expenses are within budgeted limits;To be responsible for all major operating expenses and assist in setting margins/targets and manage these effectively;Be responsible for the financial management of the full operation;To ensure that all information which is required to compile meaningful budgets is available at all times;To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes;To manage all staff including, but not limited to ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.;To select, train and develop all staff;To motivateand lead kitchen staff and to delegate and oversee kitchen tasks;To ensure that attendance & leave registers are kept daily and that any absenteeism is immediately brought to the attention of the owner.Conduct performance reviews and manage staff development plans;To hold daily meetings with the Operations and Administration Manager to ensure that possible problems/challenges and bottle-necks are timeously identified, and any special arrangements/requirements are properly communicated;To hold daily meetings with the kitchen team to ensure smooth running of all areas;To report either written or verbally to the owner on a weekly basis;To maintaining impeccable personal hygiene as well as high work and safety standards in the workplace and to set an example for the full kitchen team;To ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety;To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work;To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment;To ensure that all stocks are ordered to the correct quantities, quality and price;To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored;To control and maintain stock to ensure that the correct stocks are kept and to conduct regular stock checks/stock takes;To regularly hold maintenance checks with the Operations & Administration Manager to ensure that no equipment breaks down and that safety standards are maintained and warranties are checked including, but not limited to all kitchen equipment and vehicles and trailers.To ensure that all statutory notices are posted at all relevant points and that such notices/certificates are conspicuously placed and kept up-to-date (including, but not limited to health and safety certificates and insurance cover) and processes including, but not limited to payment, debt collection and refunds;To assess, draw up and update all processes and quality standards pertaining to all areas of the business on a continuous basis;To develop and maintain current client relationship and to deal with verbal and written client complaints in an appropriate manner;To ensure that all documents are sent to the appropriate accounts department immediately for processing and to oversee all correspondence (including, but not limited to quotes and invoices) from the Operations and Administration Manager to any client and supplier.Give assistance and direction in the development of new business and be responsible for the implementation of the business and marketing strategy. Skills required:To be able to spot problems and resolve them quickly and efficiently;Strong and level-headed leadership;Good organisational and written and verbal communication skills;Extensive hands-on experience in food;Knowledge of inventory control;Developed management skills;Knowledge of applicable labour, health & safety and hygiene regulations.