Kitchen Manager

Responsibilities

Kitchen Operations & Quality Control:

Supervise all daily kitchen activities, including food preparation, cooking, and Presentation.

Ensure that all food produced meets the establishment's quality standards, specifications, and recipe adherence.

Optimize the workflow and kitchen layout to ensure timely food preparation and service, especially during peak hours .

Staff Management & Training:

Prepare schedules and duty rosters for the kitchen staff (Chefs, Cooks, Stewards Lead the hiring, training, performance evaluation, and development of new and existing kitchen personnel.

Foster a positive work environment, encourage teamwork, and effectively resolve staff conflicts and issues.

*Inventory & Cost Control

Manage inventory levels and place orders for raw materials and other necessary supplies.

Implement effective strategies to control food costs, including portion control and waste reduction programs.

Monitor expenditure and ensure purchasing activities remain within the allocated budget.

Hygiene, Safety & Maintenance:

Ensure strict compliance with all local and federal Food Safety and Sanitation regulations (HACCP standards)

Maintain the highest standards of cleanliness and upkeep for the kitchen area and equipment.

Manage the preventative maintenance schedule for all kitchen machinery and coordinate repairs when necessary.

Administrative & Coordination

Prepare weekly and monthly operational reports, including cost analysis and inventory reports.

Maintain effective communication and coordination between the kitchen and other restaurant departments.

Collaborate with the Head Chef or General Manager on menu planning, development, and engineering.

Job Type: Full-time

Pay: From Rs60,000.00 per month

Work Location: In person