KITCHEN MANAGER

Job Description

JOB DESCRIPTION | KITCHEN MANAGERJob OverviewA kitchen manager is a middle management position, with the responsibility of overseeing anumber of subordinate employees making sure that all employees show up for work, allassigned tasks are completed, customers are happy, and all business runs smoothly. This rolewill serve as a key liaison between the ownership team to improve cashflow, streamlineoperations, as well as feedback to help scale the business.This job requires an ability to efficiently multi-task, a capability to confidently delegate work toothers, excellent customer service skills, and strong leadership qualities.Core ResponsibilitiesOversee weekly sales figures, operational cost, and overall management of the locationReport daily performance data to reporting line of commandCreate detailed reports on weekly, monthly and annual revenues and expenses (P&L)Be prepared to respond to any financial or operational concern from ownershipManage inventory, regular review of ingredient quality and research for new vendors,when requiredOrganize and supervise shifts and schedule to meet the needs of the outlet and budgetguidelinesAppoint tasks and responsibilities to subordinate staffTrain new and current employees on proper operational practicesAppraise staff performance with feedback to improve productivity Coach as you go Perform weekly and bi-weekly payroll and distribute paychecks as per corporateguidelinesResponsible for the cleanliness& maintenance of the kitchen. Ensures equipment iscleaned daily, supplies stored properly, etc.Oversee the training and development of the kitchen team, ensuring constantimprovement in culinary skills and consistency in production standardsEnsure food quality, portion control, presentation, food cost and packaging meets thebrand standardsRinging up orders, checking and expediting orders, and coordinating between thekitchen and riders waiting for delivery pickupConducts regular line checks, monitors stock levels and manages inventory to ensurerecipe adherence in kitchen execution of all products servedImplement and adhere to the Health and Safety policies and proceduresSupervise and support kitchen staff while regularly working the lineUphold and maintain sanitation and safety standards at all timesIdentify measures to reduce wasteEstimate future needs for goods, kitchen utensils and cleaning productsPromoting the brand at catering and special events. Be responsible and helpful at alltimesJob RequirementsMinimum 2-3 years of culinary management experience in a high-volume casual diningrestaurant / fast food brandCulinary degree preferred or related degree in restaurant management/hospitalityStrong business acumen, including an understanding of budgets and operating costsExcellent knowledge of food recipes, food handling and preparationDemonstrated ability to train, motivate, and direct a teamAble to stand or walk for extended periods of timeAble to grasp, lift and/or carry up to 50lbs as neededUnderstands how to safely handle and maintain commercial kitchen equipmentResults-driven with proven track record of creating learning environmentsMust be able to work a flexible schedule including opening, closing, weekends, andholidaysSalary20,000 to 60,000 per month base upon the experienceLocation: HyderabadState: telanganaPostalCode: 500032Notice Period: 30 daysRecruiter: Himani Patel - +91 6359655669Workhours: 8 hoursCompany Job ID: Cloud Dhaba Foods Pvt LtdCreated Date: 03-04-2021Desired Skills:Job OverviewA kitchen manager is a middle management position, with the responsibility of overseeing anumber of subordinate employees making sure that all employees show up for work, allassigned tasks are completed, customers are happy, and all business runs smoothly. This rolewill serve as a key liaison between the ownership team to improve cashflow, streamlineoperations, as well as feedback to help scale the business.This job requires an ability to efficiently multi-task, a capability to confidently delegate work toothers, excellent customer service skills, and strong leadership qualities.Responsibilities:Core ResponsibilitiesOversee weekly sales figures, operational cost, and overall management of the locationReport daily performance data to reporting line of commandCreate detailed reports on weekly, monthly and annual revenues and expenses (P&L)Be prepared to respond to any financial or operational concern from ownershipManage inventory, regular review of ingredient quality and research for new vendors,when requiredOrganize and supervise shifts and schedule to meet the needs of the outlet and budgetguidelinesAppoint tasks and responsibilities to subordinate staffTrain new and current employees on proper operational practicesAppraise staff performance with feedback to improve productivity Coach as you go Perform weekly and bi-weekly payroll and distribute paychecks as per corporateguidelinesResponsible for the cleanliness& maintenance of the kitchen. Ensures equipment iscleaned daily, supplies stored properly, etc.Oversee the training and development of the kitchen team, ensuring constantimprovement in culinary skills and consistency in production standardsEnsure food quality, portion control, presentation, food cost and packaging meets thebrand standardsRinging up orders, checking and expediting orders, and coordinating between thekitchen and riders waiting for delivery pickupConducts regular line checks, monitors stock levels and manages inventory to ensurerecipe adherence in kitchen execution of all products servedImplement and adhere to the Health and Safety policies and proceduresSupervise and support kitchen staff while regularly working the lineUphold and maintain sanitation and safety standards at all timesIdentify measures to reduce wasteEstimate future needs for goods, kitchen utensils and cleaning productsPromoting the brand at catering and special events. Be responsible and helpful at alltimesExperience Requirements:Job RequirementsMinimum 2-3 years of culinary management experience in a high-volume casual diningrestaurant / fast food brandCulinary degree preferred or related degree in restaurant management/hospitalityStrong business acumen, including an understanding of budgets and operating costsExcellent knowledge of food recipes, food handling and preparationDemonstrated ability to train, motivate, and direct a teamAble to stand or walk for extended periods of time Able to grasp, lift and/or carry up to 50lbs as neededUnderstands how to safely handle and maintain commercial kitchen equipmentResults-driven with proven track record of creating learning environmentsMust be able to work a flexible schedule including opening, closing, weekends, andholidaysIndustry: FMCGSalary Range: 10000-60000 INROpenings: 1,

Keyskills :
cookingbusiness acumenculinary skillssupervisory skillsmiddle managementcustomer servicemanagementkitchenqualitycash flowfood qualityportion control