Job Order Detail

Description

Key Responsibilities:
1. Oversee daily kitchen operations
2. Manage kitchen staff (scheduling, training, supervising).
3. Ensure food safety and cleanliness.
4. Order and manage inventory (ingredients, supplies).
5. Control food costs and reduce waste.
6. Receive and inspect deliveries.
7. Plan menus with chefs or owners.
8. Ensure kitchen equipment works properly.
9. Coordinate with front-of-house staff.
10. Track kitchen performance and make improvements.