Kitchen Manager

Manage all kitchen functions including food purchasing, preparation, and maintenance of quality standards, sanitation, and cleanliness. Train employees in cooking methods, plate presentation, portioning, and cost control while monitoring sanitation practices and ensuring compliance with regulations. Control food costs by estimating supply amounts, following proper requisition procedures, and enforcing waste control protocols. Supervise cooks and coordinate food preparation activities to ensure consistent adherence to recipes, portioning, and serving standards. Schedule personnel based on anticipated business activity to meet labor cost objectives and determine production schedules for timely service delivery. Order, inspect, and receive food and equipment according to predetermined specifications and restaurant policies.