1.Kitchen Operations Management
- Oversee all kitchen operations for catering events (preparation, cooking, packaging, delivery).
- Ensure food production meets quality, presentation, and timeliness standards.
- Coordinate food production schedules and ensure efficient workflow.
2. Staff Supervision
- Hire, train, schedule, and supervise kitchen staff (chefs, cooks, prep staff, dishwashers).
- Monitor staff performance and provide feedback or corrective action as needed.
- Ensure compliance with food safety, sanitation, and workplace safety standards.
3. Menu Planning and Execution
- Collaborate with chefs or event coordinators to design event-specific menus.
- Adjust recipes and portioning based on guest counts and event needs.
- Ensure dietary restrictions and special requests are accommodated appropriately.
4. Inventory and Purchasing
- Monitor food and kitchen supply inventory levels.
- Order ingredients and supplies while maintaining cost control and minimizing waste.
- Conduct regular inventory audits.
5. Budgeting and Cost Control
- Manage food and labor costs to meet profitability targets.
- Track expenses and help develop or maintain catering kitchen budgets.
- Reduce waste and maximize kitchen efficiency.
6. Compliance and Sanitation
- Maintain high standards of cleanliness and organization.
- Ensure compliance with local health regulations, food handling procedures, and licensing.
- Keep accurate sanitation and safety records.
7. Event Coordination
- Coordinate with front-of-house staff and event planners to ensure smooth service.
- Prepare food for transport and/or oversee on-site kitchen setup.
- Troubleshoot problems that arise during events or food delivery.
8. Equipment Maintenance
- Ensure kitchen equipment is properly maintained and functioning.
- Schedule repairs or maintenance as needed to avoid production delays.
9. Reporting and Documentation
- Maintain accurate records of food orders, usage, and waste.
- Complete staff schedules, payroll information, and performance evaluations.
- Prepare reports on kitchen performance or food cost metrics.
Qualifications:
- Proven experience in a high-volume kitchen environment, preferably within catering or banquet settings.
- Strong leadership and team management skills.
- In-depth knowledge of food safety regulations and kitchen best practices.
- Excellent organizational and time-management abilities.
- Ability to multitask and perform well under pressure.
- Proficiency with inventory software and kitchen management tools is a plus.
Job Type: Full-time
Experience:
- Catering Kitchen Manager : 8 years (Required)
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