Culinary Leadership

• Lead daily food production for staff dining, hospitality, and events.
• Design and deliver fresh, seasonal menus that meet corporate standards.
• Ensure excellent food presentation, flavor, and consistency.
• Maintain recipe specifications, portion control, and allergen compliance.

Operational Management

• Oversee daily operations of the catering unit, ensuring smooth service flow.
• Manage stock control, ordering, deliveries, and cost efficiencies.
• Ensure all areas meet food safety, hygiene, and legislative standards (HACCP, EHO, internal policies).
• Implement service improvements and best practices in the kitchen and frontofhouse.

Team Leadership

• Supervise and motivate kitchen and service staff, promoting a positive work culture.
• Lead staff rotas, training, onboarding, and performance development.