David Sipos

Managing and creating rotas for kitchen staff

Running the kitchen

Hiring and managing staff, such as investigations, disciplinary, impose performance and capability plans .

Creating the daily defrost and prep list for food to ensure full availability.

Placing food orders and chasing with the delivery suppliers and accepting deliveries.

Making sure the team is following the briefs and standard procedures, cooking food.

Managing stock and weekly stock counting.

Coaching and training staff.

Planning the kitchen ahead of busy events.

Delegating tasks to staff

Making sure staff training is up to date

Current average food sales per week £20,000 with an average of 4,200 items a week, volume wise.

Average food preparation times are 7 minutes(company's target is 10).

We received our second green audit in a row for food stock.I was the first manager to received green audit in the past 5 years in the current kitchen.

Food sales are up 2% while volumes are up 3.8% compared to last year.

Achieving weekly and periodical targets and budgets.

5 Star Hygiene Rating on our latest EHO visit.

Placing callouts for equipment and dealing with the contractors.

Fully front of house and cash trained as prior on becoming a kitchen manager I was a Bar Shift Leader,handling cash, banking,serving and running shifts on my own.

• Collaborated with front-of-house team to ensure smooth service during peak hours.
• Trained new hires on kitchen procedures, ensuring seamless integration into the team.

• Bar / Front Of The House Duties
• Cash management and banking.
• Providing table service. Taking orders and delivering food/drinks to customers.
• Fully bar trained to a high specification, including cocktail menu.
• Beer, Wine and Ale line cleaning experience.
• Providing customer service and managing customers complaints.
• Run and manage the shift, including organising staff breaks.
• Make sure every aspect and detail of the shift runs smoothly.
• Assigning duties to staff during shifts.
• Train and coach new employees.
• Check Equipment for problems, place call out for broken parts and provide tasks.
• Ensure health and safety standards are followed.
• Check cash drawers (tills) and prepare bank deposits.
• Maintain a positive work environment.
• Cleaning and maintenance throughout the shift.
• Ordering and accepting food and beer deliveries.
• Taking stock counts and line checks.
• Key Holder responsible for opening and closing the venue.
• KITCHEN DUTIES (below)
• Cooking and plate meals according to the company's policies and standards.
• Promoted safe and tidy work areas through inspections and cleaning checklists.
• Implementing strict quality control procedures to avoid customer complaints and meal returns.
• Used kitchen equipment as instructed and to safety protocols.
• Prioritised busy kitchen workloads, managing multiple tasks simultaneously without sacrificing food quality.
• Rotated stock with first-in, first-out methods to ensure strong food safety, hygiene and quality.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Improved hygiene standards by consistently demonstrating best practices and reporting non-compliance to senior staff.
• Implemented hygiene standards, ensuring a safe working environment for all staff members.
• Maintained clean, efficient kitchen environment for maximum productivity.
• Upheld high standards of cleanliness in line with company policies and health regulations.

• Monitored display stock levels, replenishing for consistently well-stocked sales floor.
• Updated product labelling and promotional pricing.
• Completed purchases with cash, credit and debit payment methods, providing customer receipts for reference.
• Listened to customer needs and preferences to provide targeted advice, increasing sales opportunities.
• Guaranteed high levels of customer satisfaction through product knowledge and attentive service.
• Educated customers on product and service offerings, engaging in special offers and promotions to increase sales.