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.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, Food Service Management, or a related field is an advantage.
• Proven experience in a supervisory or managerial kitchen role.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Extensive understanding of Back-of-the-House (BOH) processes, inventory management, and kitchen workflow.
• Proficient in food cost control, inventory reconciliation, and variance analysis.
• Knowledge of kitchen equipment operation, maintenance, and safety procedures.
• Strong leadership, organizational, problem-solving, and decision-making skills.
• Ability to manage and motivate a team in a fast-paced environment.