Duties & Responsibilities Oversee daily kitchen operations to ensure consistent food quality and presentation Lead, manage, and develop kitchen staff, including scheduling and performance management Plan and implement menus in collaboration with the Catering Manager Monitor food production, portion control, and adherence to recipes Ensure compliance with food safety, hygiene, and health regulations (HACCP) Manage stock, ordering, and inventory to maintain optimal levels and reduce wastage Control food costs and drive efficiencies in the kitchen Maintain high standards of cleanliness and organisation in all kitchen areas Monitor kitchen equipment and arrange maintenance or repairs when required Drive continuous improvement in food quality and service delivery Skills and Competencies Strong leadership and team management skills Good planning, organising, and problem-solving abilities Sound knowledge of budgeting and cost control Ability to work under pressure in a fast-paced environment ...