Shift Manager

KEY RESPONSIBILITIES:

1. Supervise and coordinate with the kitchen staff, including chefs, cooks, and kitchen assistants / helpers.
2. Assign duties, monitor performance, and provide guidance and feedback to ensure high standards of productivity and professionalism
3. In- charge of schedule of manpower
4. Food Quality and Safety:
5. Ensure that all food preparation and cooking processes adhere to established quality and safety standards.
6. Conduct regular inspections of food storage, handling, and cooking areas to maintain cleanliness and hygiene.
7. Monitor adherence to menu specifications and recipes to ensure consistency in food presentation and taste.
8. Collaborate with the Operations Head and Head Chef to develop and implement menu changes or updates as needed.
9. Oversee inventory levels of food and kitchen supplies, and coordinate with suppliers for timely replenishment.
10. Minimize food waste and spoilage by implementing effective inventory control measures and proper storage practices.
11. Maintain efficient workflow and kitchen operations to meet service demands and customer expectations.
12. Troubleshoot operational issues and implement solutions to ensure smooth service delivery.
13. Provide training and development opportunities for kitchen staff to enhance their skills and knowledge.
14. Conduct regular training sessions on food preparation techniques, safety procedures, and kitchen equipment usage.
15. Ensure compliance with health and safety regulations and standards, including sanitation, hygiene, and occupational safety.
16. Implement measures to prevent accidents and injuries in the kitchen
environment.