kitchen manager
3 days ago
Operations & Food Production
- Plan and oversee daily food preparation, cooking, and presentation to meet established standards.
- Ensure all recipes, portioning, and presentation guidelines are consistently followed.
- Monitor food quality and taste before serving or dispatching to outlets.
Staff Supervision & Training
- Recruit, train, schedule, and evaluate kitchen staff.
- Delegate tasks effectively and provide ongoing coaching to maintain performance and morale.
- Conduct regular team meetings to communicate goals and updates.
Inventory & Cost Control
- Manage ordering and receiving of supplies while controlling food and labor costs.
- Conduct regular stock counts and maintain accurate inventory records.
- Reduce waste by monitoring portion control and proper storage practices.
Health & Safety Compliance
- Enforce strict hygiene and sanitation standards in accordance with local health regulations.
- Maintain equipment in safe, working order; coordinate repairs as needed.
- Ensure proper handling and storage of ingredients to prevent contamination.
Qualifications
- Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred.
- At least 2–3 years of experience in a supervisory role in a commercial kitchen or food manufacturing setting.
- Strong leadership, organizational, and communication skills.
- In-depth knowledge of food safety regulations and HACCP principles.
- Ability to work flexible hours, including weekends and holidays, as required.
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