Kitchen Manager

The Kitchen Manager will be directly responsible for all kitchen's functions including preparation and maintaining quality standards, sanitation and cleanliness, training and supervising of team members in making sure that they perform according to chain standard operations.
What You'll do?Consistent product quality is met always to ensure customer satisfaction.
Products preparation and projection meeting the level of business and accurately maintain the product control sheet to minimize wastage.
Ensures product rotation (FIFO system in place) and maintaining stock level system through accurate ordering system.
Control food cost and usage by following proper usage of products, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
Provides supervision for employees to ensure that CER and FSCC standards are maintained throughout the shift.
Ensures statutory and company health, safety and food hygiene regulations are followed during the shift and corrective action taken as required.
Successfully resolves product quality complaints and queries correctly and confidently reporting serious complaints to the RM or Area Coach as appropriate.
Ensures that company safety and security procedures are followed in order to ensure safety and security of people, premises, stocks and equipment.
Recognizes routine problems and reacts appropriately to resolve them.
Ensures that all equipment is kept clean and in excellent working condition through personal inspection, restaurant cleaning plans are adhered to and by following the restaurant's preventative maintenance programs.
Responsible for training new and existing team members towards Star / All Star to achieve proficiency in knowledge and technical skills.
Responsible for cross training and new product launches and ensures that standards are followed and maintained.
Reward and Recognize Team Members during the shift.
Manages full shift responsibilities in the absence of GM or AGM, develops other managers to perform KM functions in absence.
Manages shifts which include daily decision making, staff support scheduling, planning while upholding standards, product quality, and cleanliness.
Manages staffing throughout the shift including deciding when employees can check out for the day.
Provides employees with positive and negative feedback and takes appropriate action.
Adheres to the UNIT REVIEW checklist.
Controls food cost by properly ordering and receiving the products.
Ensures safe working environment through continual repair and maintenance of the back of the house equipment, floors, walls, ceilings, and storage areas.
Ensures food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.
Performs LINE CHECKS throughout the shifts and performs SHOW TIME LINE CHECK when necessary.
Prepares food daily as per pars as necessary to meet daily demands of guests.
Prepares for new menu implementations, trains employees on the line to ensure great product quality, and works with FOH managers to have a food demonstration to ensure all service staff are well briefed and aware of the new menu items.
Ensures recipe adherence and checks ticket time.
Must have complete knowledge of the storekeeper's job description and great control forms knowledge of all case packs, counts, prices, and pars updated and current.
Remains involved in ordering, does not rely on storekeeper and purchase department but closely watches inventories, calculates usage monthly before ordering, checks quality at receiving, counts and weighs when necessary.
Must know APL list to ensure the right products are ordered, received, and stored.
Attends all monthly inventories, conducts regular spot checks, fixes recipes, and works on all variances of usage to ensure recipe adherence, food quality, and great products served with a healthy food cost maintained.
What Are We Looking For?Minimum High School Academic or any relevant education with 3-5 years supervisory experience in the food service industry.
Minimum of 5-7 years overall experience, with emphasis on operations in a retail and/or consumer-oriented service industry, preferably in multi-outlet food/quick service restaurant environment.
Language skills:
Good command of English, Arabic will be an advantage.
Creative and initiative.#