Hiring, Training, and Scheduling:
Recruiting and training kitchen staff, creating work schedules, and delegating tasks.
Supervision and Coaching:
Providing guidance and support to the kitchen team, monitoring performance, and addressing any issues.
Labor Cost Control:
Managing labor expenses within budget constraints.
Ensuring Quality Standards:
Maintaining high standards for food preparation, cooking, and presentation.
Menu Development:
Collaborating with chefs to develop and refine menu items.
Food Safety and Hygiene:
Enforcing strict food safety regulations and maintaining a clean and sanitary kitchen environment.
Food Temperature Control:
Monitoring and maintaining proper food temperatures during storage and cooking.
Inventory Control:
Tracking inventory, placing orders, and ensuring accurate storage of food items.
Supply Chain Management:
Maintaining relationships with suppliers, coordinating deliveries, and managing storage.
Equipment Maintenance:
Ensuring that kitchen equipment is properly maintained and repaired.
Compliance with Regulations:
Adhering to all relevant health and safety regulations.
Problem-Solving:
Addressing issues related to food quality, staff performance, or equipment breakdowns.
Customer Service:
Interacting with customers, addressing complaints, and ensuring a positive dining experience.
Communication:
Maintaining open communication with other managers, chefs, and staff.
Administrative Tasks: Preparing reports, managing paperwork, and maintaining kitchen records.