Kitchen Manager

Overview

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.