Duties and Responsibilities:
1. Team Leadership:
o Lead and motivate kitchen staff to achieve operational excellence. o Train new employees, including store staff, on kitchen procedures, safety protocols, and quality standards.
o Schedule shifts and allocate tasks to ensure smooth work flow and optimal productivity.
o Conduct performance evaluations and provide constructive feedback to team members.
2. Food Production:
o Oversee food preparation, ensuring recipes are followed accurately and consistently.
o Monitor production levels to meet demand while minimizing waste. o Maintain high standards of food quality, taste, and presentation.
o Implement measures to enhance efficiency and streamline production processes.
3. Inventory Management:
o Manage inventory levels of ingredients and supplies, ordering replenishments as needed.
o Conduct regular inventory counts and reconcile discrepancies. o Rotate stock to minimize waste and ensure freshness.
o Develop and implement inventory control procedures to optimize efficiency and minimize costs.
4. Equipment Maintenance:
o Ensure all kitchen equipment is properly maintained and in good working condition.
o Schedule routine maintenance and repairs as necessary.
o Train staff on the safe and proper use of kitchen equipment.
o Troubleshoot equipment issues and implement solutions to minimize down time.
5. Sanitation and Safety:
o Uphold strict sanitation standards in compliance with health regulations. o Conduct regular inspections to ensure cleanliness and food safety.
o Train staff on proper food handling, storage, and sanitation procedures both in the kitchen and when transporting food to stores.
o Implement measures to prevent accidents and ensure a safe working environment.
6. Menu Development:
o Collaborate with culinary team to develop and refine menu items. o Stay updated on culinary trends and incorporate new ideas into menu offerings.
o Conduct tastings and gather feedback to continuously improve menu quality both in the stores and in the commissary.
o Get feedback to be aware of customer preferences and adjust menu offerings accordingly.
7. Event Coordination:
o Work closely with the marketing to understand event requirements and timelines. Coordinate with other departments (e.g. purchasing, service staff, delivery team) to ensure seamless execution of events.
o Provide on-site support during events as needed, over seeing food preparation and presentation.
8. Budget Management:
o Assist in developing and managing the kitchen budget, including labor costs, food costs, and equipment maintenance expenses.
o Monitor expenses and identify opportunities to optimize costs without compromising quality or service.
9. Quality Control:
o Implement quality control measures to maintain consistent standards. o Conduct regular taste tests and inspections to ensure food quality. o Address any quality issues promptly and implement corrective actions. o Monitor customer feedback and take appropriate steps to address concerns.
Qualifications:
-Proven experience in kitchen management, preferably in a high-volume food production environment.
-Strong leadership skills with the ability to inspire and motivate team members. · Extensive knowledge of food safety and sanitation regulations. ·
-Excellent organizational and time management abilities.
-Effective communication skills, both verbal and written.
-Culinary degree or relevant certification preferred.
- Familiarity with inventory management software is a plus.
-Ability to work flexible hours, including evenings, weekends, and holidays.