Head of Kitchen

The Head Of Kitchen is responsible for ensuring an slick and clean operation with proper quality
control processes, high levels of staff performance, efficient and informative product rollouts to
stores/stockists, and a highly functional production line that is in accordance with any and all
Health and Safety requirements put forth by external bodies.
Your management of PRODUCT:
? Regular monitoring and recording of product quality
? Regular analysis for product improvement
? The innovation of new products for the purpose of:
? Retail product launches
? Wholesale product launches
? Eventing product launches
? Specialised eventing
? Specialised client requests
Your management of PEOPLE
? Ensure that Retail/Eventing staff are fully equipped to sell products through the means of training retail managers as well as staff on:
? Product Ingredients
? Product Allergens
? The selling point of Product
? Inspiration for product
? Ensure new products are being effectively communicated across all communication outlets by:
? Creating product specs to be used:
¦ During sales meetings
¦ For Events & Launches
¦ For Media Stints
? Ensure staff performance is managed effectively in the kitchen
? Ensure that staff are abiding by health, hygiene and cleanliness procedures.
? Ensure that relevant documentation is being filled out and filled by kitchen staff.
? Conduct daily and weekly team meetings to allocate responsibilities in the kitchen
? Conduct weekly team meetings alongside logistics and operations to ensure that all stock needs are met.
Your management of OPERATIONS
? Take overall responsibility in ensuring that Kitchen Policies and Procedures have adhered to
? Ensure an effective kitchen roster to cover all stock requirements
? Monitor daily and weekly cleaning schedule
? Ensure correct and adequate orders are placed for supplier deliveries
? Monitoring of stock usage
? Overseeing and monitoring of stock counts
? Ensure neat and tidy stock and utensil storage
? Report on stock wastage
? Raise and resolve product-related issues
? Raise and resolve supply chain-related issues
? Raise and resolve SOP queries
? Creation and revision of recipe book for kitchen staff
? Ensure that correct quantities and recipes are being followed by the kitchen staff
? Ensure that machines and cleaned/maintained properly and that shelving and products are stored appropriately.