Manage the smooth and efficient operation of the kitchen that operates across multiple outlets, ensuring the company’s reputation for food quality is maintained at all times.Organise the planning, preparation, cooking and presentation of food to the standards required by the company and the client.Ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.Set objectives and be responsible for the day to day running of the kitchens including supervising the recruitment and selection processAssess employee performance and recognise training needs and potential as appropriate.Continuously update your industry knowledge on current food trends and ingredients.Control and achieve agreed financial targets whilst maximising all commercial opportunities, communicating this with the team as and when needed.Ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.