Kitchen Manager - Philippines, Central Luzon, Pilipinas - Kuya Korea

Paglalarawan

Menu Planning: Collaborate with chefs to develop menus that meet customer preferences and seasonal availability.

Food Preparation Oversight: Supervise food preparation activities to ensure consistency, quality, and adherence to recipes and standards.

Inventory Management: Monitor inventory levels, order supplies, and manage food costs to minimize waste and maximize profitability.

Staff Management: Recruit, train, schedule, and motivate kitchen staff, including cooks, prep cooks, and dishwashers.

Health and Safety Compliance: Ensure compliance with sanitation and safety regulations, including food handling procedures and cleanliness standards.

Quality Control: Conduct regular inspections of food products to maintain high standards of freshness, taste, and presentation.

Budgeting and Cost Control: Develop and manage budgets, track expenses, and implement cost-saving measures to optimize financial performance.

Equipment Maintenance: Oversee maintenance and repair of kitchen equipment to ensure proper functioning and safety.

Customer Service: Address customer inquiries, concerns, and complaints related to food quality and service.

Team Collaboration: Work closely with front-of-house staff, such as servers and bartenders, to coordinate food service and maintain a seamless dining experience.

Menu Analysis: Analyze sales data and customer feedback to make informed decisions about menu offerings and pricing adjustments.

Training and Development: Provide ongoing training and development opportunities for kitchen staff to enhance their skills and performance.

Leadership and Communication: Lead by example, communicate effectively with team members, and foster a positive work environment.