Responsibilities and Duties

    Stock Management and Inventory Control:

    Supervise and authenticate all stock counts.
    Ensure that stock is received and stored according to company standards.
    Monitor stock levels to prevent shortages or excess.
    Manage food storage to maintain quality and minimize waste.

    Food Handling and Preparation:

    Ensure all food is handled, prepared, and presented according to established company recipes and quality standards.
    Monitor the flow of orders to ensure the kitchen runs efficiently, with timely and seamless food preparation and delivery.

    Waste Management and Food Safety:

    Supervise food storage and waste management procedures to maintain freshness and minimize loss.
    Ensure compliance with health and safety regulations, including food safety standards and sanitation guidelines.

    Kitchen Cleanliness and Maintenance:

    Supervise daily cleaning of the kitchen, equipment, and workstations, ensuring they meet company standards at all times.
    Oversee monthly deep cleaning of the kitchen, ensuring it is carried out properly and as scheduled.
    Conduct regular inspections of the kitchen and equipment to identify and address any safety hazards.

    Team Leadership and Supervision:

    Provide ongoing feedback and communication to kitchen team members from management.
    Supervise kitchen staff, ensuring policies and procedures are adhered to.
    Address and handle disciplinary issues as necessary.
    Support the training and development of kitchen staff to ensure they adhere to company standards.

    Policy Compliance and Safety Regulations:

    Ensure kitchen policies and procedures are followed.
    Ensure compliance with health and safety regulations, and address any safety concerns promptly.
    Implement corrective actions to ensure continuous adherence to safety and sanitation guidelines.