Kitchen Manager

Hiring, Training, and Scheduling:

Recruiting and training kitchen staff, creating work schedules, and delegating tasks.

Supervision and Coaching:

Providing guidance and support to the kitchen team, monitoring performance, and addressing any issues.

Labor Cost Control:

Managing labor expenses within budget constraints.

Ensuring Quality Standards:

Maintaining high standards for food preparation, cooking, and presentation.

Menu Development:

Collaborating with chefs to develop and refine menu items.

Food Safety and Hygiene:

Enforcing strict food safety regulations and maintaining a clean and sanitary kitchen environment.

Food Temperature Control:

Monitoring and maintaining proper food temperatures during storage and cooking.

Inventory Control:

Tracking inventory, placing orders, and ensuring accurate storage of food items.

Supply Chain Management:

Maintaining relationships with suppliers, coordinating deliveries, and managing storage.

Equipment Maintenance:

Ensuring that kitchen equipment is properly maintained and repaired.

Compliance with Regulations:

Adhering to all relevant health and safety regulations.

Problem-Solving:

Addressing issues related to food quality, staff performance, or equipment breakdowns.

Customer Service:

Interacting with customers, addressing complaints, and ensuring a positive dining experience.

Communication:

Maintaining open communication with other managers, chefs, and staff.

Administrative Tasks: Preparing reports, managing paperwork, and maintaining kitchen records.