Staff management:
Supervise kitchen staff, monitor their performance, and resolve conflicts. This includes training new staff, scheduling, and ensuring they follow procedures.
Operational oversight:
Oversee the entire kitchen's day-to-day operations, from food preparation and cooking to presentation. They coordinate daily activities to ensure smooth workflow.
Food safety and quality:
Enforce strict adherence to health, safety, and sanitation standards. This includes monitoring food quality, cleanliness, and proper food rotation.
Inventory and ordering:
Manage inventory levels, conduct stock control, and ensure timely ordering of supplies. They also oversee the receipt, storage, and rotation of food items.
Menu and budget:
Participate in menu planning and budgeting, working closely with the head chef. They may also be involved in controlling food costs and supervising the purchase of supplies.
Problem-solving:
Address and resolve issues that arise, including customer complaints or staff-related problems.
Kitchen maintenance:
Ensure the kitchen area is clean, organized, and properly maintained.