Kitchen Manager

KITCHEN MANAGER Job Purpose: Take full responsibility of the kitchen crew and kitchen well-being. All assigned task to ensure achievement of good QSC score, control food cost, cleanliness and efficiency.

Key Responsibilities: Business Inform the Restaurant Manager regarding kitchenteam issues or concerns. Gather feedback on the food and drinks menu together with the Restaurant Manager so that they are always harmonized with the requirements of guests. Check and correct(if necessary) the grooming of team members. Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher. Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absence. Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager. Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order. Organize and motivatekitchen team to deliver smooth cooking workplaceso that the satisfaction of guest can be assured.

People / Communication An active link between the kitchen and service and is to ensure good communication. File documents received(e.g. Suppliers orders,Instruction, Inspection, Memos and Report). Notify any repairs/ Maintenance to Restaurant Manager. Make good orderand enter correctlyinto the systemand Stock Checklist. Giving input in planning work schedules for the restaurant independently each week and obtaining all the most important information in advance. Is responsible for cooperating with the Restaurant Managerin checking time record for team members.

Food and Cost Management Prepare, cook food and able to developinnovative ideas for newrecipes . Instruct kitchen crew and other workers in the preparation, cooking, garnishing, and presentation of food. Responsible for approvingall prepared food items that leave the kitchen. Able to spot problems and resolve them quickly and efficiently . Inspect supplies, equipment, and work areas to ensure compliance with established standards. Monitor food quality, consistency and presentation. Manage inventory, food costing, purchasing and stock rotation to minimize waste.

Planning and Administration Coordinate planning, budgeting, and purchasing for all the food items. Maximize the productivity of the kitchenteam. Implement proper sanitation practices to ensure that employeesfollow the standards and regulations required in the kitchen. Maintain the highest standards of food safety, hygiene, and sanitation in compliance with company policies and government regulations. Suggest and create new menus as needed so that they remain effective for the business of the restaurant. Perform administrative duties,including ordering suppliesand reporting to the Restaurant Manager. Assist Restaurant Managerin the execution of his/herduties and take over some of the routine tasks during his/her absence. Execute any other duties as requested by immediate superiors

Job Specifications: Skills: Specialized in Thai/ Asian/ WesternCuisine Strong knowledge of

food safety regulations and HACCP standards

(mandatory). Excellent leadership, organizational, and communication skills. Computer literate in Word, Excel, PowerPoint

Education: At least Professional Certificate in Culinary Arts or any related fields

Experience: At least 7 years of experience in management of Kitchen Team, Food Cost and Food Quality control.