Job Overview
We are seeking an experienced and dedicated Kitchen Manager to oversee all kitchen operations, ensuring high-quality food, smooth service, and efficient financial management.
Main Responsibilities
* Leading the Kitchen Team: Support and guide the kitchen staff, track performance, and be available to address any concerns.
* Hiring & Training: Recruit, train, and schedule kitchen staff, ensuring they are well-equipped to deliver excellent service.
* Roster & Cost Control: Create cost-effective weekly schedules, ensuring adequate staffing while managing labor costs.
* Budget & Inventory Management: Maintain accurate records of food costs, supplier invoices, and stock levels while finding ways to optimize expenses.
* Financial Oversight: Take ownership of sales, gross profits, and budget management, reporting key metrics and making necessary adjustments to maintain quality and profitability.
* Menu Planning & Costing: Develop and cost all dishes, ensuring standardized recipe cards are in place.
* Train staff on portioning, ingredient use, and preparation techniques.
* Food Procurement & Inventory: Estimate food needs, track supplier pricing, and monitor stock to prevent shortages or waste.
* Ensure proper storage and handling for quality preservation.
* Food Safety & HACCP Compliance: Oversee hygiene and food safety practices, ensuring the kitchen meets all regulatory requirements.
* Maintain allergen information and train staff accordingly.
* Equipment & Maintenance: Work with the FM team to ensure all kitchen equipment is properly maintained and serviced.
* Communication & Reporting: Provide regular updates to senior management on kitchen performance, financials, and operational challenges.
* Innovation & Continuous Improvement: Develop new menu ideas, adjust recipes based on seasonal ingredients, and implement process improvements to enhance efficiency and service.
Requirements
* Experience: 4-5 years as a Head Chef in a fast-paced kitchen environment.
* Education: Degree in Culinary Arts or a related field.
* Certifications: Level 5 HACCP certification in safe food handling and kitchen management.
* Leadership Skills: Strong ability to train, develop, and manage a team effectively.
* Financial Acumen: Experience in cost control, budget management, and presenting financial reports.
* Communication & Presentation: Confident in liaising with senior management, delivering reports, and presenting key insights.
Working Hours
Monday to Thursday, from 8 AM to 3 PM, and Friday, from 8 AM to 6 PM.