Job Description

Key Responsibilities:

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1. Leadership & Supervision

Supervise and schedule kitchen team members, ensuring adequate coverage for all shifts. Provide hands-on leadership, training, and coaching to promote teamwork, productivity, and food safety awareness. Conduct daily briefings and communicate clearly with team members and other departments (e.g., Produce, Grocery, Cashier). Monitor employee performance and provide feedback to improve efficiency and quality.
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2. Food Production & Quality Control

Ensure all food items are prepared, cooked, and displayed according to company recipes, portion sizes, and quality standards. Oversee daily production plans, including hot meals, ready-to-eat dishes, and catering orders. Ensure consistency in taste, presentation, and freshness. Implement cost control and minimize food waste through effective planning and portion management.
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3. Safety & Sanitation

Maintain high standards of cleanliness and hygiene across all kitchen areas. Ensure compliance with food safety regulations (e.g., temperature control, labeling, allergen management). Conduct regular inspections of equipment, storage, and preparation areas. Enforce workplace safety policies and report maintenance issues promptly.
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4. Inventory & Cost Management

Monitor stock levels and place orders to prevent shortages or overstocking. Track daily usage and waste to manage food cost within budget. Verify deliveries and ensure proper storage of raw materials. Support monthly inventory counts and cost analysis.
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5. Customer Service & Collaboration

Work closely with management to introduce new menu items or promotions. Respond promptly to customer inquiries, feedback, or complaints related to kitchen products. * Collaborate with other department heads to support cross-departmental needs (e.g., special events, tastings, or seasonal promotions).