Descrição
Preparing all kitchen production plans, preparation charts and delegating daily tasks to the back of house team.
- Ensuring that all work areas are organized correctly, and all team members are efficiently completing required tasks and orders.
- Training all back of house staff on all recipes and other standards as necessary.
- Training all employees on Standard Operating Procedures, safety and quality best practices, and maintaining hygiene standards at all assigned work areas at all times, especially during peak hours.
- Ensuring that all daily operational tasks related to kitchen management are completed correctly and on time, including all updates to the restaurant inventory and cost control systems.
- Developing and implementing new menu items and products in coordination with other members of the team as required.
- Managing all kitchen employee affairs, including staff scheduling, employee paperwork and attendance, as well as conflict resolution when necessary.
- Managing kitchen supplier relations, ensuring that orders are placed on time, inventory is done properly and quantities are appropriate given the kitchen’s work load.
- Ensuring that food costs are reviewed and updated regularly, monitoring monthly costs and adjusting prices as required to achieve targets.
- Planning and implementing banqueting menus for events of all sizes, from receptions to weddings, in coordination with our front of house staff.
- Maintaining a healthy and happy work environment in the kitchen, where everyone feels safe and comfortable, while continuously challenging and nurturing the team to grow.
Our company operates a restaurant which provides good food with quality ingredients. Our vision is to serve our customers with great food and taste with a clean environment.
Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5