- Oversee kitchen staff, including cooks, prep workers, and dishwashers. Provide guidance, training, and support.
- Create and manage staff schedules to ensure adequate coverage and efficiency.
- Evaluate employee performance, provide feedback, and address any issues or disciplinary actions.
- Ensure food is prepared and presented according to the establishment’s standards and recipes.
- Monitor food quality and safety, checking for consistency in taste, presentation, and adherence to hygiene standards.
- Manage inventory levels, including ordering, receiving, and storing ingredients and supplies to minimize waste and ensure availability.
- Ensure compliance with local health and safety regulations, including food handling, sanitation, and workplace safety.
- Conduct regular training sessions for staff on safety procedures, hygiene practices, and equipment use.
- Streamline kitchen operations to enhance efficiency, reduce downtime, and improve service speed.
- Oversee the maintenance and repair of kitchen equipment, ensuring everything is in working order and addressing any issues promptly.
- Address and resolve any customer complaints or issues related to food quality or service.
- Gather and implement feedback from customers and staff to improve kitchen operations and food offerings.
- Monitor and control food costs, labor costs, and other operational expenses to stay within budget.
- Implement strategies to minimize food waste and manage resources efficiently.
- Assist in developing and updating menu items, including creating new recipes and modifying existing ones.
- Coordinate with front-of-house staff to ensure smooth communication and efficient service.
- Report to the head chef or kitchen manager regarding kitchen performance, staff issues, and inventory levels.
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