Job Title: Assistant Kitchen Manager
The role of an assistant kitchen manager is pivotal in maintaining the efficiency and smooth operation of a busy restaurant's kitchen. This individual oversees all aspects of running a culinary establishment, including menu planning, food preparation, and team supervision.
Responsibilities:
* Prepare and cook food to a high standard in a timely fashion, ensuring quality and presentation meet customer expectations.
* Liaise with the head chef to plan menus, discussing ingredients, portion sizes, and cooking methods to optimize flavor and profitability.
* Coordinate and supervise kitchen staff, overseeing deli and steward areas, and managing inventory and supplies.
* Maintain accurate records using software like Kitchtec to monitor sales, inventory levels, and labor costs.
* Consult with the restaurant manager to order supplies and negotiate prices to minimize expenses.
* Ensure the kitchen adheres to highest hygiene standards, applying HACCP principles and company policies to guarantee a safe working environment for staff and customers alike.
* Implement health and safety protocols throughout kitchen routines to prevent accidents and maintain compliance with regulations.
* Propose ways to minimize costs and maximize efficiency, collaborating with management to develop business strategies that enhance profit margins.
* Manage quality control and consistency by reducing waste and implementing effective inventory systems.
* Work closely with the restaurant manager to meet additional business requirements, identifying opportunities for growth and improvement.
* Provide training and guidance as required to ensure staff competence and development.
* Organize kitchen staff rosters and schedules to balance workload and minimize labor costs.
* Liaise with external partners such as food safety auditors to ensure ongoing compliance and maintenance of high standards.
Qualifications:
* Graduate-level education or equivalent qualification in culinary arts or hospitality management.
* Working knowledge of HACCP principles and ability to maintain high hygiene standards.
* Understanding of Health and Safety rules and procedures.
* Ability to prioritize tasks and achieve objectives effectively.
* Strong leadership and people management skills.
* Proficiency in managing stock, ordering supplies, and controlling profit margins.
Experience:
* At least 2 years of experience in a similar role within a restaurant environment.
* Proven track record of training junior staff members and developing their skills.
* Experience in managing inventory, ordering supplies, and optimizing profit margins.