Kitchen Manager

Employment Information

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Establish methods to meet work schedules
Requisition food and kitchen supplies
Supervise and co-ordinate activities of staff who prepare and portion food
Train staff in job duties, sanitation and safety procedures
Estimate ingredient and supplies required for meal preparation
Ensure that food and service meet quality control standards
Prepare budget and cost estimates
Address customers’ complaints or concerns
Maintain records of stock, repairs, sales and wastage
Prepare and submit reports
Prepare food order summaries for chef
Must have knowledge of the establishment’s culinary genres
Supervise and check assembly of trays
Supervise and check delivery of food trolleys
Establish work schedules
Train staff
Supervise staff
Participate in marketing plans and implementation
Ensure health and safety regulations are followed
Cost products and services
Conduct performance reviews
Negotiate arrangements with suppliers for food and other supplies
Leading/instructing individuals
Organize and maintain inventory
MS Office
Determine type of services to be offered and implement operational procedures
Manage events
Set staff work schedules
Recruit staff
Plan and organize daily operations
Monitor staff performance
Monitor revenues to determine labour cost
Modify food preparation methods and menu prices according to the restaurant budget
Evaluate daily operations
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Analyze budget to boost and maintain the restaurant’s profits

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