The Kitchen Manager will be directly responsible for all kitchen functions including preparation and maintaining quality standards, sanitation and cleanliness, training and supervising team members in making sure that they perform according to chain standard operations.

Key Result Areas:

• Consistent product quality is always to ensure customer satisfaction.
• Product preparation and projection meeting the level of business and accurately maintaining the product control sheet to minimize wastage.
• Ensures product rotation (FIFO system in place) and maintains 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 the safety and security of people, premises, stocks and equipment.
• Recognizes routine problems and reacts appropriately to resolve them.
• Ensure that all equipment is kept clean and kept 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.