Job Summary
You will lead daily kitchen operations to deliver high-quality food while managing costs, inventory, and staff. Collaborate with suppliers, develop menus, and enforce health and safety standards to drive profitability and operational excellence.
Responsibilities
- Manage daily kitchen operations to ensure efficient workflow and high food quality
- Coordinate with suppliers to place accurate food orders that meet menu requirements and budget constraints
- Develop innovative dishes and menus that attract customers and enhance the dining experience
- Conduct interviews and hire kitchen staff to build a skilled and motivated team
- Analyze food costs and implement strategies to maintain or increase profit margins
- Monitor inventory levels and control stock to minimize waste and avoid shortages
- Enforce proper stock rotation procedures to maintain food safety and freshness
- Implement and oversee health and safety protocols to comply with regulations and protect staff and customers
- Estimate costs for kitchen operations and ensure all purchases stay within the approved budget
- Manage kitchen accounts and prepare staff work rosters to optimize labor resources
