Kitchen Operations Manager

A Kitchen Operations Manager oversees and manages all aspects of a kitchen, from daily operations and staff management to ensuring food quality and adherence to regulations. They ensure smooth service, maintain high standards, and work to improve efficiency and productivity within the kitchen environment.

Key Responsibilities:

• Daily Operations: Oversee daily kitchen operations, ensuring smooth service and adherence to Standard Operating Procedures (SOPs).
• Staff Management: Lead, train, and manage kitchen staff, including scheduling, performance evaluation, and addressing any issues.
• Food Quality and Safety: Ensure food quality, safe food handling practices, and compliance with food hygiene and safety regulations.
• Inventory Management: Manage inventory, including ordering, receiving, and storing food supplies.
• Cost Control: Monitor and control food costs, minimize waste, and optimize resource utilization.
• Process Improvement: Identify areas for improvement in kitchen operations and implement new procedures or technologies to enhance efficiency and productivity.
• Compliance: Ensure compliance with all relevant regulations, including food safety, health, and workplace safety standards.
• Collaboration: Work closely with other restaurant managers and departments to ensure seamless operations.
• Customer Satisfaction: Contribute to overall customer satisfaction by ensuring food quality, service speed, and a positive dining experience
• Must be willing to be posted over seas
• Must be willing to be on standby