Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team Comprehensive knowledge of current leading culinary trends Systemize and streamline the kitchen – ordering stock, food preparation and presentation, timely delivery, wastage reduction, hygiene, budget control from receiving to execution. Menu compilation and implementation Maintain and go above the established standards of food hygiene, cleaning, and food handling to maintain impeccable quality within the kitchen, which meet current standards of legislation and compliance. Managing, leading, and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard. Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage and variances. Prepare budgets and aim to achieve budgeted gross profit To take complete responsibility for the profitability of the department. To manage and monitor all costs and implement measures to control them. Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff. Staff food control: cost, quality, and quantity.