Assistant Kitchen Manager
Posted Updated
- Maintain a clean kitchen following all health and safety guidelines.
- Supervise and evaluate Kitchen employees.
- Evaluate staff performance and provide feedback.
- Estimate future needs for goods, kitchen utensils, and cleaning products.
- Ensure compliance with sanitation and safety regulations.
- Control operational costs, identify, and implement measures to cut waste.
- Train new and current kitchen employees.
- Implement policies and protocols that will maintain future restaurant operations.
- Promote continuous skill development.
- Assist with ordering and monthly inventory.