The Kitchen Manager is responsible for overseeing daily kitchen operations, ensuring the preparation of high-quality food, maintaining a safe and hygienic work environment, managing staff, and optimizing kitchen performance to meet business goals.Operations Management:Oversee daily kitchen operations to ensure smooth and efficient food production.Maintain a safe, clean, and hygienic kitchen environment adhering to health and safety standards.Supervise food preparation and plating to ensure dishes meet menu specifications and quality standards.Team Leadership:Lead, motivate, and train kitchen staff on food preparation, cooking techniques, and kitchen protocols.Schedule staff to meet service needs and maintain proper coverage.Foster a positive and productive work environment.Food Quality and Safety:Maintain consistency in taste, presentation, and portion sizes.Implement and enforce food safety protocols to prevent contamination.Ensure proper storage and handling of food items.Inventory and Budget Management:Order food supplies and kitchen equipment based on usage and budget constraints.Conduct regular inventory checks to control food waste and manage costs.Monitor food costs and implement strategies to optimize spending.Health, Safety, and Security:Maintain operational hygiene and comply with health, safety, and fire-life safety policies.General Duties:Maintain kitchen equipment and ensure proper functionality.Complete required kitchen paperwork and reports.Perform tasks assigned by management to achieve business objectives.
