Kitchen Manager

- Assist the Corporate Chef in implementing the standards of food – proper specifications of
ingredients (size of cut, slice, portion size), food preparation, food temperature and handling,
plating and other standards related to food.
Assist in hiring, training and deployment of new hires for each branch of the businessPerform research and development of food items required for each brand that may be scheduled
and/or seasonal depending on the demand of the business and assist in the costing of approved
food items
- Conduct periodic quality checks on branches to ensure compliance with food safety procedures,
implementation of standards and uphold high quality food service
- Assist in maintaining branch kitchen equipment requirement by communicating with branch
supervisors and suppliers vice versa.
- Assist the Corporate Chef in planning weekly, monthly and yearly promotional and seasonal
menus for each brand of the business
Assist the Corporate Chef in staff evaluation and performance reviewPerform other tasks related to food preparation and training Qualifications: Proven work experience as a Kitchen Manager, Restaurant Manager or Head ChefHands-on experience with planning menus and ordering ingredientsKnowledge of a wide range of recipes, creative and innovativeFamiliarity with kitchen sanitation and safety regulationsExcellent organizational skillsFamiliarity or proven skills in food costingCertification from a culinary school or degree in Restaurant Management is a plusSpecializes in Japanese and Asian Cuisine