Kitchen Operations Manager

Core responsibilities

• Manage and oversee the daily operations of the kitchen.
• Supervise, train, and coordinate kitchen staff to ensure smooth operations.
• Plan work schedules, manpower allocation, and daily kitchen activities.
• Monitor food quality, consistency, presentation, and hygiene standards.
• Develop and improve kitchen processes, recipes, and operational procedures.
• Manage food inventory, purchasing, stock levels, and wastage.
• Monitor food costs and implement measures to improve operational efficiency.
• Coordinate with management and the front-of-house team on daily operations.
• Ensure compliance with food safety, workplace safety, and company policies.
• Identify operational issues and implement appropriate solutions.
• Assist management in planning menus, pricing, promotions, and new food concepts.
• Evaluate kitchen staff performance and provide coaching and guidance.
• Prepare operational reports and provide recommendations to management.