Manage all food production Maintain food quality and G.P. margins Staff rotas, ordering, function sheets and daily kitchen management. Adhering to HACCP and all company policies. Delegating daily tasks to the team and liaising with the management of other departments to understand business operations. Comply with set standards as determents by the Company’s food and safety manual. Producing menus in line with allergen awareness and dietary requirements. Controlling budgets and kitchen records. Ensure Hygiene standards and Environmental Health are adhered to by all staff that come into contact with food.