-Oversee daily kitchen operations, ensuring smooth workflow, efficiency, and timely service.
Supervise and coordinate all kitchen sections, including hot kitchen, cold kitchen, and preparation areas.
-Lead, train, motivate, and supervise kitchen staff to maintain high performance standards.
-Plan and oversee daily mise en place, food production, and kitchen readiness.
-Ensure consistency in food quality, taste, presentation, and portion control.
-Monitor order preparation and service times, ensuring efficient execution during peak hours.
-Ensure strict adherence to standardized recipes, preparation procedures, and kitchen SOPs.
-Manage daily staff allocation, duty assignments, schedules, and section responsibilities.
-Conduct regular quality checks on ingredients, prepared food, and finished dishes.
-Monitor inventory, stock levels, ordering requirements, and food availability.
-Control food costs by minimizing wastage, overproduction, and unnecessary ingredient consumption.
-Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
-Oversee proper food storage, labeling, temperature monitoring, and FIFO/FEFO procedures.
-Supervise receiving, stock rotation, and inter-branch food transfers.
-Support menu development, recipe testing, costing, and implementation of new dishes.
-Ensure kitchen equipment is properly maintained, cleaned, and operated safely.
-Maintain accurate kitchen documentation, production records, checklists, and operational reports.
-Identify operational inefficiencies and implement improvements to productivity and service standards.
-Address staff performance issues, provide coaching, and ensure continuous team development.
-Work closely with the Head Chef and management to maintain operational excellence.