Kitchen Manager

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Optimize profits by controlling food cost production labor and increase sales through food quality speed of service and food preparation to specifications in the backofthehouse. Supervises the execution of and oversees all kitchen operations ensuring HB standards of quality and service are met. Continually develops employees through feedback and followup. Manages scheduled shifts ensuring guest satisfaction.



Responsibilities and Duties




1. Ensures that the 5 BOH controls ldquo order it well receive it well store it well make it to recipe do not let it die in the windowrdquo are fully implemented at all times by all members of the Kitchen team.


2. Ensure that all cooks are fully aware of the expectation and their roles in the 5 BOH Controls by Setting the PACE and the standards through Shift meetings. And providing constant objective feedback and taking decisions where necessary.


3. Ensure that the Line Cooks have all of the necessary tools to fulfill this expectation


4. Ensures that all possible measures are taken to manage the Food Cost.


5. Trains all kitchen staff in all aspects of the Control Systems.


6. Develop employees to become potential Kitchen Managers.


7. Create a Quality Training Program involving all Coaches to constantly update Kitchen Skills and Knowledge of kitchen staff.


8. Use effective Cross Training. One on one Coaching. Recognition program.


9. Constantly encourages and coaches a Great Team Spirit that is Guest and Quality Focused.


10. Gives constant Feedback and takes immediate corrective actions where necessary.


11. Liaises with FOH team to ensure all relevant information is shared and acted upon when necessary.


12. Ensures that there is an ldquoOBSESSION WITH SANITATIONrdquo culture within the Kitchen.


13. Ensures that every employee has been fully trained in all of the necessary aspects of SANITATION and FULLY UNDERSTANDS the impact and importance that GREAT SANITATION has on every detail of the Kitchen environment the employees and the GUESTS.


14. Overlook the FOH operations in the absence of a FOH manager and coordinate all FOH functions through the FOH supervisor andor Shift Leader. Ensuring that all aspects of the FOH operations are maintained and to standard. This will involve following up on the WalkThru attending the FOH Shift Meetings and constantly following up.


15. Report to RGM on a daily basis any incident related operation or product and employees.


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Desired Candidate Profile

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Specifications



1 Experience as kitchen manager for 3 years as minimum in international brand.


2 Excellent Command of English Language


3 Excellent Communication skills.


Requirement is experience for minimum 3 to 5 years in respective field. قراءة من المصدر (تنقيب)