Kitchen Area Manager
3 days ago
- Oversee daily kitchen activities, ensuring food preparation is efficient, timely, and of high quality.
- Maintain authenticity in Japanese cuisine, presentation, and portioning.
- Ensure all kitchen staff follow recipes, plating standards, and restaurant procedures.
- Supervise, schedule, and train cooks, chefs, and kitchen helpers.
- Conduct regular performance evaluations and provide feedback.
- Train staff on Japanese cooking techniques, food safety, and hygiene standards.
- Ensure compliance with DOH, HACCP, and company sanitation guidelines.
- Regularly inspect kitchen equipment, tools, and storage areas for cleanliness and safety.
- Enforce proper food handling, storage, and waste management practices.
- Monitor ingredient quality and freshness, especially Japanese specialty items (e.g., sushi-grade fish, miso, nori).
- Control food costs and minimize wastage through efficient kitchen management.
- Coordinate with purchasing for timely and cost-effective procurement.
- Collaborate with the Restaurant Manager and Service Team for smooth kitchen-to-dining operations.
- Support menu development and seasonal Japanese dish specials with the Head Chef.
- Handle customer concerns related to food quality or preparation when necessary.
- Prepare regular reports on food cost, wastage, staff performance, and kitchen needs.
- Monitor kitchen KPIs such as preparation time, food quality rating, and cost efficiency.
Job Types: Full-time, Permanent
Pay: Php30, Php50,000.00 per month
Benefits:
- Additional leave
- Employee discount
- Health insurance
- Life insurance
- Opportunities for promotion
- Promotion to permanent employee
Experience:
- Kitchen Manager: 1 year (Required)
Willingness to travel:
- 50% (Required)
Work Location: In person
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