KITCHEN MANAGER:

Our OK kitchen establishment requires you to take over the entire kitchen operation
and kitchen staff.

You are expected to be creative and motivating who doesn’t mind contributing to
prep work or collecting stock when necessary and will not be afraid to delegate. You
will report to the Store Owner.

Summary: A kitchen manager is responsible for overseeing all kitchen duties done
daily. This includes food preparation, cooking and safety sanitary operations that
comply with the law and health standards. Kitchen managers handle a group of
kitchen team leaders, janitors and other employees that work in a kitchen and make
sure they are doing their jobs efficiently.

Duties:

- Enforce tasks, goals and objections to staff daily

- Train staff to perform various assignments and handle the equipment
- Ensure all Health and safety checklists are done daily and ensure team leader
taking over when you go off duty does the same.
- Make a checklist of the staff and their duties
- Ensure food preparation is done in a proper sanitary way.
- You will be required to train staff they also train their staff to perform various.
Kitchen managers make a checklist of the staff and their duties, ensure food
preparation is done in a proper, sanitary way and make sure that the chefs
follow instructions that comply with those of the restaurant they are working in.
Other tasks of a kitchen manager include making sure the food they serve is
high quality, as well as implementing sanitary procedures in the kitchen, the
eating area and all the surrounding areas. Kitchen managers also handle
inventory, making sure that all ingredients are stocked and still good for
cooking (not spoiled or expired). In small establishments, a kitchen manager
may also deal with the clients and customers. They will need to make sure

Job description:

 Order supplies, food and ingredients based on rapidly shifting demand

 Create schedules for kitchen staff to ensure there is always enough workers to
meet the demand, particularly Thursdays and month end period. Maintain
inventory levels and conduct full daily inventory stock takes

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 Schedule and oversee necessary maintenance and repairs on kitchen appliances

 Respond personally to customer questions and complaints

 Lead, direct and monitor kitchen staff.

 Provide positive and enthusiastic environment to kitchen personnel motivating
them to give best performance to succeed.
 Perform and maintain contact for all matters to kitchen production.
 Maintain productive kitchen ambience using charts, forms, lists and recipes.
 Ensure entire kitchen staff follows all established procedures and policies.
 Support store operations for entire catering production.
 Implement and comply all HR goals and objectives as stated by GM.
 Support functions of store administrative as setup by General Manager,
Stores involving ordering, inventory and receiving orders.
 Facilitate and assist external and internal customers professionally.
 Head, supervise and analyse performance of kitchen program staff.
 Control inventory and purchase all required food supplies.
 Monitor and manage kitchen program budget in accordance to designated
guidelines.

 Provide positive and enthusiastic environment to kitchen personnel motivating
them to give best performance to succeed.
 Perform and maintain contact for all matters related to kitchen production.
 Maintain productive kitchen ambience using charts, forms, lists and recipes.
 Ensure entire kitchen staff follows all established procedures and policies.
 Support store operations for entire catering production.
 Aid General Manager in evaluation of individual staff performance.
 Implement and comply all HR goals and objectives as stated by GM.
 Support functions of store administrative as setup by General Manager,
Stores involving ordering, inventory and receiving orders.
 Facilitate and assist external and internal customers professionally.
 Head, supervise and analyse performance of kitchen program staff.
 Control inventory and purchase all required food supplies.
 Monitor and manage kitchen program budget in accordance to designated
guidelines.
Monitor actively and provide factual feedback on given budget line product
Implement control on quality along with consistency of every eatable item served.
Develop and adapt work schedule as per prevailing work pressure and occupancy.
Involve in ordering and receiving ingredients required in kitchen.
Implement departmental line-ups regularly as routine.
Control, maintain and manage kitchen inventory and food supplies.
Ensure all ingredients for preparing food are in right supply on time.
Support and facilitate control on food cost.
Convey clearly any maintenance of kitchen equipment and other security problems.

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Utilize service of direct preparation or supervision of some other cook helpers as
required.
Gather data, compile, review and submit essential reports.
Inspect and ensure best functioning of all kitchen equipment is as per given
manufacturer’s instructions.

Education and Training Requirements: Must have background courses in kitchen

management. Must have prior experience in the kitchen of at least 2 years.