Kitchen Manager

These duties encompass the broad responsibilities of a Kitchen Manager at the TWA Hotel, ensuring the smooth operation of the kitchen while maintaining high standards of food quality, safety, and customer satisfaction. 
 

1. Supervision and Leadership:

• Oversee daily operations of the kitchen.
• Supervise kitchen staff, including cooks, dishwashers, and other kitchen personnel.
• Conduct regular staff meetings and provide ongoing training.
• Ensure staff adhere to food safety and sanitation regulations.

2. Menu Planning and Food Preparation:

• Develop and update menus in collaboration with chefs.
• Plan and direct food preparation and culinary activities.
• Ensure consistency and quality in every dish served.
• Test and develop recipes.

3. Inventory and Budget Management:

• Manage inventory, order supplies, and ensure timely delivery.
• Monitor food cost and control waste.
• Maintain a budget and optimize expenses without compromising on quality.
• Conduct regular inventory checks and manage stock levels.

4. Compliance and Safety:

• Ensure compliance with health and safety regulations.
• Implement and enforce food safety standards.
• Conduct regular kitchen inspections and audits.
• Handle any kitchen accidents or emergencies appropriately.

5. Customer Service:

• Address customer concerns and complaints regarding food quality or service.
• Ensure that customer satisfaction is maintained at all times.
• Collaborate with front-of-house staff to ensure seamless service.

6. Scheduling and Staffing:

• Create staff schedules to ensure adequate coverage.
• Manage employee time and attendance.
• Recruit, hire, and onboard new kitchen staff.
• Conduct performance reviews and provide constructive feedback.

7. Maintenance and Equipment:

• Ensure all kitchen equipment is properly maintained and serviced.
• Oversee the cleanliness and organization of the kitchen.
• Arrange for repairs or replacements of faulty equipment.

8. Cost Control:

• Monitor food, labor, and overhead costs.
• Implement strategies to reduce costs and increase efficiency.
• Track financial performance and report to upper management.

9. Innovation and Improvement:

• Stay updated on culinary trends and incorporate new ideas.
• Continuously seek ways to improve kitchen operations.
• Foster a culture of innovation and creativity within the kitchen staff.

10. Communication:

• Maintain open lines of communication with other departments.
• Report to upper management on kitchen performance.
• Relay important information to kitchen staff promptly and clearly.