Assistant Head Chef (Italian Cuisine)

• Prepare, organise and oversee the production of food according to the restaurant's menu guidelines and high quality standards, ensuring that kitchen staff maintain the required level of performance.
• Support the Head Chef and Executive Chef in the planning of menus and menu changes and all aspects of the kitchen operation.
• Ensure that menu food costs meet or exceed agreed targets, conducting analysis of expenditures, preparing reports on cost control, and liaising closely with the company's Accounting function.
• Arrange for the ordering, receiving, and storage of food, monitoring stock levels in kitchen storage areas so that levels meet all upcoming menu requirements.
• Ensure that deliveries of supplies are received and accounted for in accordance with operational policies and procedures.
• Oversee the safety and cleanliness of kitchen and food storage areas, ensuring that regular cleaning and waste disposal is carried out.
• Maintain kitchen equipment to a high standard, obtaining technical support (as per operational procedures) to fix any equipment malfunctions in a timely manner.
• Undertake regular stock takes of kitchen stores.
• Be prepared to take full control of the kitchen operation when the Head Chef is absent from the kitchen.
• Support the front-of-house management in the operational management of the dining room.

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