Kitchen Manager

DUTIES AND RESPONSIBILITIES:

·     Oversee the day-to-day operations of the resort kitchen.

·       Supervise, train, schedule, and evaluate kitchen employees.

·       Ensure food is prepared and served according to quality, presentation, and safety standards.

·       Maintain compliance with food safety, sanitation, and health regulations.

·       Monitor inventory levels and coordinate the ordering, receiving, and storage of food and kitchen supplies.

·       Control food costs, minimize waste, and ensure proper portioning.

·       Coordinate with the Food & Beverage and Front Office teams regarding guest requirements, events, and special functions.

·       Inspect kitchen equipment and coordinate repairs and preventive maintenance as needed.

·       Develop and implement standard operating procedures (SOPs) to improve kitchen efficiency.

·       Handle guest feedback related to food quality and ensure prompt resolution of concerns.

·       Ensure a clean, organized, and safe working environment at all times.

Prepare reports on kitchen operations, inventory, food costs, and staff performance.

QUALIFICATION AND NEEDED WORK EXPERIENCE:

·       Bachelor's degree in Hospitality Management, Culinary Arts, Hotel and Restaurant Management, or a related field is preferred.

·       At least 3–5 years of managerial experience in kitchen operations, preferably in a resort, hotel, or restaurant.

·       Proven experience in leading and supervising kitchen teams.

·       Strong knowledge of food safety, sanitation, HACCP, and local health regulations.

·       Experience in inventory management, purchasing, cost control, and kitchen budgeting.

·       Excellent leadership, communication, decision-making, and problem-solving skills.

·       Ability to manage multiple priorities in a fast-paced hospitality environment.

·       Proficient in preparing operational reports, staff scheduling, and performance management.

·      Willing to work flexible hours, including weekends and holidays.