Kitchen Manager - Roadster diner and Deek Duke

Job Purpose:

Oversee and direct Supervise all kitchen operations in line with Roadster diner's standards of quality and service and seek to optimise profits of the restaurant

 Oversee kitchen operations in order to ensure highest standards of food quality and customer satisfaction
 Check continuously that food products are stored in proper containers at the appropriate temperatures in order to ensure that only the freshest and highest quality products are purchased / delivered for the branch
 Make sure all food and dishes are supported by detailed recipes and food cost is calculated adequately in order to ensure its in-line with forecasted costs
 Review the team members’ station set-up on a regular basis
 Conduct random food tasting for the various kitchen stations in order to verify quality assurance
 Ensure proper handling and maintenance of equipment and utensils
 Keep staff at a high level of motivation in order to effectively delegate responsibilities to his team members
 Provide objective feedback to team members on their performance and conduct regular performance evaluation
 Track and monitor actual sales vs forecast in order to track profitability
 Approve food requisitions and initiate kitchen work orders and purchase requests
 Prepare and submit daily orders from the central kitchen and direct suppliers in order to maintain and update stocks and supplies
 Coordinate with purchasing manager and quality assurance manager to order to ensure highest quality of food supplies
 Refer to the quality assurance manager in any related issue to the quality of food
 Avoid and eliminate any outdated food items in storeroom and kitchen in order to ensure food quality assurance
 Review periodically outdated item lists and par stocks in order to check that adequate inventories are maintained
 Review and analyze monthly statements such as requisitions, purchase orders, store turnover, etc.
 Check that during every shift all waste is being properly recorded on the waste list in order to ensure health and safety standards at all times
 Monitor the opening or closing the kitchen operation / or delegate to the team leader if needed
 Carry out a hygiene test and passes on a regular basis in order to ensure hygiene standards at all times
 Coach and train the kitchen team members
 Follow-up on the HACCP (Hazard Analysis Control Point) implementation in order to ensure compliance with organization’s policies and procedures
 Prepare and plan work schedules to ensure suitable levels of staffing
 Hold monthly meeting with the kitchen team leader and the expeditor
 Monitor and track cleaning schedules in order to ensure compliance with hygiene and cleanliness standards at all times
 Hold monthly one-to-one meeting with every kitchen team member in order to discuss and implement corrective actions and suggestions
 Follow-up on maintenance work orders in order to ensure preventive maintenance programs
 Take all necessary preventive actions in order to avoid/minimize any guest complaints
 Monitor and track invoices on daily basis in order to keep records up-to-date
 Assist RM in utensils requests on monthly basis in order to ensure utensils stock is updated at all times
 Analyze figures on monthly basis through the Dashboard

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