responsibilities:
- Menu Planning and Development:Collaborate with chefs or head cooks to plan and develop menus.
Ensure that menus meet customer preferences, quality standards, and budgetary constraints.
- Food Preparation and Cooking:Supervise and coordinate food preparation activities.
Monitor the quality of food products and ensure adherence to recipes and presentation standards.
- Staff Management:Recruit, train, and supervise kitchen staff.
Schedule kitchen staff shifts and manage work assignments.
Provide guidance and support to kitchen team members.
- Inventory Management:Monitor and control inventory levels of food and kitchen supplies.
Order supplies and ingredients as needed, while minimizing waste.
- Food Safety and Sanitation:Ensure compliance with health and safety regulations.
Implement and maintain hygiene standards in the kitchen.
Oversee proper storage and handling of food products.
- Quality Control:Conduct regular quality control checks on food items.
Address and resolve any issues related to food quality or service.
- Budgeting and Cost Control:Work within budgetary constraints to optimize kitchen operations.
Control costs by minimizing waste, negotiating with suppliers, and managing expenses.
- Customer Service:Collaborate with front-of-house staff to ensure smooth service.
Address customer feedback and resolve any kitchen-related issues.
- Menu Costing:Calculate the cost of menu items to determine pricing strategies.
Adjust menu prices as needed to maintain profitability.
- Adherence to Regulations:Stay informed about relevant health and safety regulations.
Ensure compliance with local, state, and federal food safety standards.
- Problem Solving:Handle unexpected issues and emergencies efficiently.
Find solutions to challenges that may arise during daily operations.
- Communication:Maintain open communication with kitchen and restaurant management.
Collaborate with other departments, such as front-of-house staff and management.
- Training and Development:Provide ongoing training to kitchen staff on new techniques, menu items, and safety procedures.
Foster a positive and collaborative work environment.
