Assistant Kitchen Manager is assisting the Kitchen Manager in all areas of management of the kitchen of a profit center in the view of:
Contributing to the continuous maximization of the sales and revenue through customer satisfaction and employee engagement;
Contributing to continuously deliver an excellent guest experience;
Contributing to continuously grow the staff’s competencies and loyalty.
Assistant Kitchen Manager will assist the Kitchen Manager in the following areas:
Kitchen operations management responsibilities
For all purchases of food and beverages which will be used in the kitchen operations;
For ensuring the training of all staff on the food preparation, the restaurant’s recipes, the portioning, the cooking and the serving standards;
For the training of all staff on the wastage policy;
For the training of all staff on the expected productivity in the kitchen;
For the ensuring the food cost is meeting the KPIs set by the Food & Beverage Manager (control of the implementation of the standard recipes, control of wastage);
For ensuring the food and beverages are sourced from the authorized list of suppliers in correct unit count and condition;
For managing and leading a team of kitchen crew members;
For properly ensuring handover tasks / assignments from previous / to next shift;
For reporting to the Food & Beverage Manager as often as required and / or necessary;
For actively building and growing a solid and efficient team work with the Restaurant Manager.
For advising all employment or termination decision, including interviewing, hiring, evaluating and disciplining the kitchen staff when required;
For providing a proper orientation of the kitchen operations to all kitchen crew members, including – without limitation – standard operating procedures, training material;
For coordinating with HR a proper orientation on the rules and regulations of the company to all kitchen crew members;
For ensuring that all performance appraisal of all the kitchen staff is conducted in due time and according to the company’s standards;
For identifying talents within the kitchen crew members and propose, whenever adequate, a development plan to the confirmed talents;
For identifying the resources which the kitchen need to operate successfully and for implementing the proper rosters and function plans.
Security & Compliance responsibilities
For ensuring a strict and permanent compliance of the kitchen crew members to all legal requirements related to kitchen operations;
For ensuring a strict and permanent compliance of the kitchen crew members to all the company’s specific requirements related to kitchen operations;
For maintaining appropriate cleaning schedules for kitchen floors, walls, ceilings, materials and equipment;
For ensuring that all staff is allocated a proper uniform prior to any work executed in the kitchen;
For ensuring that all safety and hygiene standards are met at all time;
For keeping the kitchen equipment, materials and tools in good order and report any defect / malfunction;
For maintaining proper food holding and refrigeration temperature control points.