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.