Kitchen Manager-in-Training (KMIT)

Kitchen Manager-in-Training (KMIT) - Job Scope & Responsibilities

Position Overview

The Kitchen Manager-in-Training (KMIT) is responsible for learning and executing all kitchen operations in accordance with Popeyes SOPs. This role supports the Restaurant Manager (RM) and Restaurant Manager-in-Training (RMIT) in ensuring food quality, safety, operational efficiency, and team performance.

. Reporting Line: Reports directly to Restaurant Manager (RM) and Restaurant Manager-in-Training (RMIT)

. Work Schedule: 6 days per week, 60 hours per week (including peak periods, weekends, and public holidays)

. Primary Objective: To be fully competent in managing kitchen operations, food safety compliance, and team leadership

1. Opening Procedures

-Arrive before shift and ensure kitchen readiness

-Check equipment (fryers, grills, refrigerators) is functioning properly

-Verify food stock levels and thawing/prep status

-Ensure all staff are in proper uniform and hygiene-compliant (hairnets, gloves)

-Conduct brief team briefing (targets, promotions, roles)

2. Food Preparation SOP

-Follow standardized recipes and portion sizes strictly (SOP)

-Use prep charts for daily production planning

-Ensure FIFE (First-expired, First-Out) for all ingredients

-Label all prepared items with date/time

-Maintain holding times for cooked food (discard if expired)

3. Cooking & Service Procedures

-Monitor cooking times based on SOP

-Ensure orders are prepared within target service time

-Coordinate with front counter for peak-hour flow (must help front as well if busy timing)

-Double-check order accuracy before serving

-Maintain speed of service and food quality

4. Food Safety & Hygiene SOP

-Enforce handwashing every 30 minutes

-Maintain proper food storage temperatures:

-Chiller: 0-4°C

-Freezer: -18°C or below

-Prevent cross-contamination (raw vs cooked separation)

-Conduct daily temperature and hygiene logs

5. Inventory & Stock Control Procedures

-Record wastage and report variances ( report to restaurant manager)

-Assist in placing orders based on par levels( report to manager)

-Check supplier deliveries (quality, quantity, expiry)

-Store items immediately in correct conditions

6. Staff Management SOP

-Assign stations (fryer, prep, packing)

-Monitor staff performance and productivity

-Provide on-the-job training for new crew

-Ensure staff follow SOPs and safety rules

-Handle minor conflicts and escalate when needed

7. Cleaning & Maintenance Procedures

-Follow cleaning schedule (hourly, daily, weekly tasks)

-Ensure equipment is cleaned after use

-Conduct end-of-day deep cleaning

-Report faulty equipment immediately to manager

-Maintain pest control standards

8. Closing Procedures

-Ensure all food items are stored or discarded properly

-Clean and sanitize all kitchen areas

-Turn off equipment safely

-Complete daily reports (sales, wastage, incidents)

-Secure kitchen and storage areas

9. Emergency Procedures

-Handle equipment failure (switch off, report immediately)

-Respond to food safety incidents (e.g., contamination)

-Report accidents and complete incident reports

10. Training & Development

-Learn all stations (multi-skill training)

-Assist Restaurant Manager in shift leadership

-Understand KPIs (speed, quality, cost, hygiene and audit)