KITCHEN MANAGER

Qualifications

• Bachelor’s Degree in Hotel and Restaurant Management (HRM), Hospitality Management, Culinary Arts, or equivalent work experience.
• At least 2–5 years of working in a managerial role (Kitchen Supervisor, Head Chef, or Sous Chef).
• Strong organizational skills, high attention to detail, and ability to handle customer complaints.
• Proven experience in Profit & Loss (P&L) reporting, controlling Cost of Goods Sold (COGS), inventory management, and menu costing.
• Experience in specific cuisines.
• Strong communication skills for team and customer interaction.
• Financial Management: Proven experience in Profit & Loss (P&L) reporting, controlling Cost of Goods Sold (COGS), inventory management, and menu costing.
• Leadership: Strong team management, scheduling, and training abilities.
• Operations: Knowledge of food safety standards (HACCP), menu development, and fast-paced kitchen workflow.
• Technology: Familiarity with POS systems and food management software.

Responsibilities

• Kitchen Operations Management:

  • Oversees the entire food preparation and cooking process to ensure quality and consistency.
  • Maintains cleanliness and sanitation standards, ensuring compliance with local food safety regulations.
  • Manages inventory, including ordering, receiving, and conducting weekly or monthly inventory assessments to reduce waste.
  • Monitors kitchen equipment, ensuring all machinery works properly.

• Staff Management & Training:

  • Creates weekly schedules for kitchen personnel, optimizing staff during peak hours.
  • Hires, trains, and coaches BOH staff on company systems and standards.
  • Leads the team by example and fosters a positive work environment.

• Administrative & Financial Tasks:

  • Maintains and reviews weekly/monthly inventory reports and cost reports.
  • Works with management to price and update menu items, ensuring profitability.
  • Handles food quality concerns and develops action plans to resolve production issues.