Supervise the operations and ensuring that any issues are dealt with immediatelyShare best practice amongst other kitchen units and help foster the communityOversee projects from idea to execution to potentially make a huge impact on the whole organizationMaintain an impeccable level of hygiene and food safety and that all company policies are met in the KitchensDrill down on numbers to make sure KP'Is are met - you need to quickly understand your P&LMonitor stocktaking and the management of stock control

Maintaining Kitchen Inventory:Oversee and manage the inventory of kitchen supplies and ingredients.Conduct weekly inventory checks and ensure adequate stock levels.Implement inventory control procedures to minimize waste and optimize resources.Supervise Food Prep and Cooking:Supervise kitchen staff in the preparation and cooking of meals.Ensure all food is prepared to the highest standards and in a timely manner.Monitor the consistency and quality of dishes served.Ensure Compliance with Food Safety Regulations:Ensure all kitchen activities comply with food safety and sanitation regulations.Conduct regular checks to maintain high standards of hygiene and safety.Maintain up-to-date knowledge of food safety guidelines and regulations.Maintaining Health and Safety Standards:Implement and enforce health and safety protocols within the kitchen.Ensure that all kitchen equipment is maintained and used safely.Conduct regular safety drills and training sessions for kitchen staff.Scheduling Shifts:Schedule kitchen staff shifts according to business hours, days, and special occasions.Ensure adequate staffing levels to meet business needs.Adjust schedules as necessary to accommodate peak times and events.Maintaining Clean Working Environments:Ensure the kitchen and food preparation areas are kept clean and organized.Enforce the restaurant’s preventive maintenance measures among staff.Regularly inspect the kitchen to maintain high cleanliness standards.Evaluating and Disciplining Kitchen Personnel:Monitor and evaluate the performance of kitchen staff.Provide constructive feedback and guidance to improve staff performance.Implement disciplinary actions when necessary, following company policies.

Oversee daily operations of the kitchen, ensuring smooth and efficient workflow.Manage and train kitchen staff, including chefs, cooks, and dishwashers.Develop and maintain standardized recipes and ensure consistent quality of food.Monitor inventory levels and order supplies as needed to maintain stock.Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.Collaborate with the front-of-house team to ensure timely and accurate food preparation and delivery.Create and update menus based on customer preferences and seasonal availability of ingredients.Manage food costs and minimize waste through effective portion control and inventory management.Handle customer complaints and resolve issues to ensure customer satisfaction.Stay updated on culinary trends and techniques, and introduce new dishes to the menu.