Kitchen manager

A Kitchen Manager oversees all aspects of a kitchen's operations, ensuring smooth and efficient food production while maintaining high standards of quality and safety. This role involves managing staff, inventory, and supplies, as well as enforcing food safety regulations and cost control procedures.

• Food Production:

  Overseeing food preparation, cooking, and plating, ensuring consistent quality and portion control.   

  Inventory Management:

  Monitoring stock levels, ordering supplies, and minimizing waste    

• Food Safety and Sanitation:

  Enforcing strict food safety standards, maintaining cleanliness, and adhering to health regulations.     

• Cost Control:

  Managing kitchen expenses, tracking inventory costs, and contributing to budget management.   

  Collaboration:

  Working with front-of-house staff, chefs, and other managers to ensure smooth operations  

  Menu Planning:

  Assisting in menu development, creating new dishes, and adapting to changing customer preferences  

  Problem Solving:

  Addressing issues related to staffing, equipment, food quality, and customer satisfaction   Leadership & Management Skills Operational & Technical Skills Financial & Administrative Skills Food Safety & Hygiene Soft & Interpersonal Skills

  Problem-Solving

  Time Management

  Adaptability

   

  Customer Service