The Kitchen Manager is responsible for overseeing daily back-of-house operations in the kitchen, ensuring high food quality, safety standards, and efficient team performance. This role involves supervising kitchen staff, managing inventory and supplies, maintaining hygiene standards, and supporting menu planning and execution in line with the organization's culinary standards.
Key Responsibilities:
- Supervise and coordinate all kitchen staff, including cooks, prep staff, and dishwashers.
- Ensure all food is prepared to high quality and presentation standards.
- Maintain a clean, organized, and compliant kitchen environment in accordance with health and safety regulations.
- Manage kitchen schedules, labor costs, and employee productivity.
- Monitor food stock levels and order supplies as needed to avoid shortages or wastage.
- Collaborate with the Executive Chef or management on menu planning, pricing, and seasonal offerings.
- Train and mentor kitchen staff to ensure consistency in cooking techniques and service.
- Ensure proper maintenance of kitchen equipment and report issues promptly.
- Control food cost by minimizing waste and optimizing preparation processes.
- Handle staff issues, resolve conflicts, and promote a positive team environment.
- Conduct regular kitchen inspections and ensure compliance with hygiene and safety protocols.
Qualifications & Skills:
- Proven experience as a Kitchen Manager, Head Chef, or similar leadership role.
- In-depth knowledge of kitchen operations, food safety standards, and HACCP guidelines.
- Strong leadership and team management skills.
- Excellent organizational and time management abilities.
- Ability to work under pressure and in a fast-paced environment.
- Good communication and interpersonal skills.
- Culinary degree or relevant certification preferred.
Preferred Immediate Joiners.
