Kitchen Manager Duties:
Oversee kitchen operations in order to ensure highest standards of food quality and customer satisfaction
Check continuously that food products are stored in proper containers at the appropriate temperatures in order to ensure that only the freshest and highest quality products are purchased / delivered for the branch
Make sure all food and dishes are supported by detailed recipes and food cost is calculated adequately in order to ensure its in-line with forecasted costs
Review the team members’ station set-up on a regular basis
Conduct random food tasting for the various kitchen stations in order to verify quality assurance
Ensure proper handling and maintenance of equipment and utensils
Keep staff at a high level of motivation in order to effectively delegate responsibilities to his team members
Provide objective feedback to team members on their performance and conduct regular performance evaluation
Track and monitor actual sales vs forecast in order to track profitability
Approve food requisitions and initiate kitchen work orders and purchase requests
Prepare and submit daily orders from the central kitchen and direct suppliers in order to maintain and update stocks and supplies
Coordinate with purchasing manager and quality assurance manager to order to ensure highest quality of food supplies
Refer to the quality assurance manager in any related issue to the quality of food
Avoid and eliminate any outdated food items in storeroom and kitchen in order to ensure food quality assurance
Review periodically outdated item lists and par stocks in order to check that adequate inventories are maintained
Review and analyze monthly statements such as requisitions, purchase orders, store turnover, etc.
Check that during every shift all waste is being properly recorded on the waste list in order to ensure health and safety standards at all times
Monitor the opening or closing the kitchen operation / or delegate to the team leader if needed
Carry out a hygiene test and passes on a regular basis in order to ensure hygiene standards at all times
Coach and train the kitchen team members
Follow-up on the HACCP (Hazard Analysis Control Point) implementation in order to ensure compliance with organization’s policies and procedures
Prepare and plan work schedules to ensure suitable levels of staffing
Hold monthly meeting with the kitchen team leader and the expeditor
Monitor and track cleaning schedules in order to ensure compliance with hygiene and cleanliness standards at all times
Hold monthly one-to-one meeting with every kitchen team member in order to discuss and implement corrective actions and suggestions
Follow-up on maintenance work orders in order to ensure preventive maintenance programs
Take all necessary preventive actions in order to avoid/minimize any guest complaints
Monitor and track invoices on daily basis in order to keep records up-to-date
Assist RM in utensils requests on monthly basis in order to ensure utensils stock is updated at all times
Analyze figures on monthly basis through the Dashboard
Cook Duties:
•Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
•Adjusting actions in relation to others' actions.
•Maintains personal hygiene and cleanliness of the house at all times.
•Follows the Employers instructions in terms of quantity and time according to the prep list upon arrival.
•Reports to Owner if any equipment that becomes non-operative.
•Ensures that what customers have received is what they ordered.
•Prepares food as per approved standards in taste, portioning and presentation.
•Respects recipes and not entitled to deviate unless authorized.
Job Details
| Date Posted: | 2016-11-14 |
| Job Location: | Kuwait |
| Job Role: | Other |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Mid Career |
| Degree: | Bachelor's degree |
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