Position Purpose
- Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering
- Oversee the implementation of processes and guidelines in Kitchen Operations
- Train & develop kitchen staff in the preparation of all meals to the highest quality standards
- Position kitchen staff according to operation needs to maximize kitchen efficiencies
- Manage quality and level of kitchen inventory as well as products delivered from suppliers
- Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery
- Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
- Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development
- Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies
- To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity
- Oversee the setting up and cleaning of stations by staff
- Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control
- Investigate causes and reasons for customer complaints pertaining to food quality
- Oversee operations to ensure compliance with all safety procedures and guidelines
- Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
- Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
- Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management
- Lead team by providing guidance, support and motivation
- Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
- Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
- Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
- Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor