Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control, providing fresh cooked dishes.
Employee Management – recruit, train, and supervise all colleagues, including chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team.
Inventory and Cost Control – monitor and manage stock levels, sensible approach to ordering supplies
Customer Relations - Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success