Found Description
Key Responsibilities
- Supervise and manage daily kitchen operations.
- Ensure all food items are prepared and presented according to company standards and recipes.
- Monitor food quality, portion control, and product consistency.
- Oversee inventory management, ordering, receiving, and storage of supplies.
- Conduct regular inventory counts and monitor food cost, wastage, and variance.
- Ensure proper use, maintenance, and cleanliness of kitchen equipment.
- Implement and enforce food safety, sanitation, and workplace safety standards.
- Develop work schedules and assign duties to kitchen staff.
- Train, coach, and evaluate kitchen personnel to improve performance and productivity.
- Coordinate with management regarding menu development, operational improvements, and cost-control initiatives.
- Investigate and resolve operational issues affecting kitchen efficiency and service quality.