Kitchen Leadership & Management

• Responsibility: Direct all kitchen operations, ensuring the team delivers consistent excellence from prep to service.
• Recruitment & Training: Lead hiring, onboarding, and continuous professional development of all kitchen staff (Junior Pizzaiolos, stewards, etc...).
• Labor Control: Design and manage staff rosters to meet labor cost targets while ensuring smooth service flow.
• Performance Reviews: Conduct regular appraisals and maintain high team morale and discipline.

Culinary Strategy & Menu Engineering

• Menu Development: Design the full menu (pizzas, starters, salads, desserts), balancing food cost, prep speed, and authenticity.
• Recipe Documentation: Maintain a "Kitchen Bible" of technical sheets with photos and precise grammages for every item.
• Quality Audits: Perform daily tastings and visual checks to ensure every dish meets the house standard.

Financial Management & Procurement

• P&L Responsibility: Monitor food costs, kitchen labor costs, and operational expenses to meet the budget.
• Strategic Purchasing: Negotiate with suppliers for the best quality/price ratio. Validate all orders and deliveries.
• Inventory Oversight: Supervise weekly/monthly stocktakes and implement corrective actions for wastage control.

Operations & Compliance

• HACCP Leadership: Enforce a rigorous Food Safety Management System. Primary point of contact for health inspections.
• Maintenance: Oversee all BOH assets (ovens, refrigeration, ventilation) and manage maintenance contractors.
• Efficiency: Optimize kitchen layout and prep processes to maximize speed and reduce energy waste.

Communication & Culture

• Bridge to FOH: Coordinate with the Front of House team regarding specials, out-of-stock items, and guest feedback.
• Safety Culture: Foster a "Safety First" environment, ensuring all OH&S protocols are strictly followed to prevent workplace injuries.

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