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The Role:
As Kitchen Manager, you are Responsible for overseeing the operations, and running the shift of an assigned work group
within the kitchen. Has contributory financial responsibility for food costs, labour costs and
kitchen supplies for the kitchen.
Key Performance Area:
Maintain food quality standards for the restaurant. Oversees all phases of food
procurement, production and service, including, inventory and ordering, storage and
rotation, food preparation, recipe adherence, plate presentation, and service and
production time standards.
Conduct daily line checks, food reviews and recipes of the day. Ensures that clear
feedback is provided to the entire kitchen team, including staff and management.
Constantly improves achievement of Food Quality Standards. Follows Food Quality
Management System exactly and ensures that all food served is fresh, wholesome and
to recipe.
Monitor all Commitment to Service/Mystery Guest scores, corporate support staff
visitation notes, etc. Follows up with corrective action plan.
Conduct regular detailed line checks per shift.
Responsible for maintaining all kitchen equipment and storage areas in a clean, “like
new” condition
Conduct monthly housekeeping, food safety and sanitation and facility reviews
personally to improve restaurant standards of kitchen team and to correct deficiencies
on a timely basis
Ensures the cleanliness of the kitchen by maintaining the equipment at a 90% level of
overall cleanliness, managing on-going repairs and maintenance, passing Health
Department audits with a 90% or better, and training staff on proper sanitation
guidelines
Ensure that KM team and staff avoid cross contamination, improper food handling
and/or storage practices, etc., through proper training and supervision
Evaluate the quality, care and morale of the staff and strives to improve these areas
through solid communication, care with schedule-writing, work group leadership, etc
Ensure all Health Department sanitation requirements are maintained at all times
Ensure all food entering the restaurant received from suppliers meets corporate specifications.
Initiate periodic quality checks for all products, i.e., temperature checks.
Adjust par levels as needed.
Monitor weekly sales, adjust prep production levels and prepare par sheet for the
following week’s production.
Maintain accurate inventories and extension.
Responsible for achieving or exceeding the restaurant budgets for the work unit (i.e.,
food cost, food efficiencies, labour cost and direct kitchen expenses).
Set operational goals and follow-up plans for the work unit. Directs and holds all work
unit staff accountable for those goals.
Ensure compliance with CFI/ GLC inventory procedures
Ensure food is served up to the correct standard in looks, taste and cost.
Manage assigned staff, including scheduling, performance feedback, discipline,
investigations and terminations.
Responsible for on-going training and professional development of staff members
Effectively builds trust with staff members and fellow management by providing clear
and honest communication and feedback.
Evaluate the quality, care and morale of the staff and strives to improve these areas
through solid communication, care with schedule-writing, work group leadership, etc.
Ensure Kitchen staff and managers are adhering to policies and procedures for
preparing and cooking food.
Experience:
1 to 3 years of kitchen experience in a full service, moderate to high volume restaurant,
preferably with at least one year in a supervisory or managerial role
Solid track record of success in previous assignments demonstrating upward career
tracking.
Qualifications & Requirements:
You will have:
– A Bachelor’s degree in hotel management.
– A minimum of 5 years experience managing a large kitchen.
– Excellent communication and management skills.
– Good time management and planning skills.
– The ideal candidate will possess exemplary customer service ethics and exceptional people skills. You should also be ordered and systematic in your work, and be able to keep the kitchen working efficiently even at peak times.
Alshaya Groups portfolio extends across MENA, Russia, Turkey and Europe, with thousands of stores, cafes, restaurants and leisure destinations, as well as a growing online and digital business.
Operating in multiple sectors including Fashion, Food, Health & Beauty, Pharmacy, Home Furnishings and Leisure & Entertainment, Alshaya Group colleagues are united by a commitment to authentically deliver great customer service and brand experiences.
Fresh, modern and relevant, Alshayas constantly evolving portfolio reflects the choices and lifestyle of its customers. From flagship stores and restaurants in prestige malls, through to local coffee shops, drive-thrus and online, Alshaya Group brings customers the brands they love in the places they want to be. Brands such as Starbucks, H&M, Mothercare, Debenhams, American Eagle Outfitters, P.F. Changs, The Cheesecake Factory, The Body Shop, M.A.C, Victorias Secret, Boots, Pottery Barn and KidZania.