Kitchen Manager
| Dyddiad hysbysebu: | 16 Gorffennaf 2025 |
|---|---|
| Cyflog: | £33,000 i £40,000 bob blwyddyn |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 15 Awst 2025 |
| Lleoliad: | 8 Farr Avenue, Barking, Essex, England, IG11 0NZ |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | FARR AVENUE CATERERS LTD |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
1) Make sure that the kitchen runs smoothly every day and that high-quality takeaway meals are made and delivered in accordance with corporate policies and food safety requirements.
2) Make sure that kitchen staff are doing their jobs, that shifts are scheduled properly, and that everything runs well in the kitchen.
3) Keep an eye on the food inventory, manage the stock levels, and work with suppliers to make sure that ingredients are ordered on time and used in the most cost-effective way.
4) Make sure that all parts of the kitchen follow all health and safety rules, food safety laws, and cleanliness requirements.
5) To keep food quality and customer satisfaction high, create and follow kitchen processes, train new employees, and help the team grow.
6) Make sure that orders are filled on time and that any problems with customers or operations are dealt with as they come up by working closely with the front-of-house and delivery staff.
7) Keep accurate records of food production, temperature checks, hygiene inspections
2) Make sure that kitchen staff are doing their jobs, that shifts are scheduled properly, and that everything runs well in the kitchen.
3) Keep an eye on the food inventory, manage the stock levels, and work with suppliers to make sure that ingredients are ordered on time and used in the most cost-effective way.
4) Make sure that all parts of the kitchen follow all health and safety rules, food safety laws, and cleanliness requirements.
5) To keep food quality and customer satisfaction high, create and follow kitchen processes, train new employees, and help the team grow.
6) Make sure that orders are filled on time and that any problems with customers or operations are dealt with as they come up by working closely with the front-of-house and delivery staff.
7) Keep accurate records of food production, temperature checks, hygiene inspections