- Meet budget requirements for labour and materials
- Deliver 100% customer accuracy
- Ensure quality is met within customer expectation
- Improve skills of Managers, Team Leaders, employees
- Implement Business Improvement Plans
- Monitor and control absenteeism, sickness, holidays
- Identify and facilitate all team training requirements
- Design and implement the appraisal reviews for Grade
7-11 Kitchen staff
- Anticipate and control the use of overtime and temporary agency requirements
-
Administer disciplinary and grievance procedures in line with Company Policy and hear all subsequent appeals
- Ensure the team comply with statutory and Company food
safety, health and
safety policies by means of regular audits
- Ensure effective
management/compliance with defined product quality and technical standards
- Hold daily shift meetings
- Ensure effective
management cover to reflect production needs
- Support the Head Chef/Area Chef in the initiation, development and implementation of Value Added Projects
- Deputise for Head Chef/Area Chef
- Managing efficiency reports and units per man hour
- Ensure all finished products are delivered at the specified quality and technical standards.
- Ensure direct reports comply with statutory and company food
safety policies by means of regular audits.
- Complete root cause corrective action investigations into identified quality defects/faults.
- To respond to ad hoc requests and/or take an active role in specific projects as directed by the Head Chef
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