Core objectives include: · Plan menus, estimate food and labor costs, and place orders for food supplies. · Monitor the quality of dishes at all stages of preparation and presentation. · Discusses food preparation issues with managers, dietitians and other staff members. · Requisitions food, kitchen supplies and equipment. · Demonstrates techniques to cooks and advises them on cooking procedures. · prepares and cooks food. · Portions food, adds gravies, sauces and garnishes. · Explains and enforces hygiene regulations. · May freeze and preserve foods. · Manage all stock and do stocktakes. · Make Rosters every week. The above list is not exhaustive, and the role may change to meet the overall objectives of the company. Other Duties · Fulfil other duties as required by management and other department personnel as requested/required. · Professional approach. · Ability to work under pressure. · Organizational and time management skills. · Excellent attention to detail. Desired competencies · Analytical thinking. · Initiative. · Business awareness. · Tenacity. · Strategic thinking. · Positive approach to change. Person Specification Skills & competencies · The candidate must have at least three years of relevant work experience or qualifications such as a Diploma in cookery. · Customer service focused: committed to providing exceptional customer service across all channels – written, phone and face to face. · Communication: the ability to communicate clearly and concisely, varying communication style depending upon the audience. · Attention to detail: excellent attention to detail and written skills when communicating with others, both internally and externally. · Commerciality: ability to apply knowledge in a practical, commercial manner. · Teamwork: willingness to assist and support others as required and get on with team members. · Time management/organization: accomplish objectives effectively within time frame given and carry out administrative duties within portfolio in an efficient and timely manner.