Kitchen Manager

- Manage kitchen staff and coordinate food orders.
- Supervise food prep and cooking.
- Check food plating and temperature.
Establish portion sizes.
- Schedule kitchen staff shifts.
- Price menu items in collaboration with the Restaurant Manager.
- Order food supplies and kitchen equipment, as needed.
- Train kitchen staff on prep work and food plating techniques.
- Store food products in compliance with safety practices (e.g. in refrigerators).
- Keep weekly and monthly cost reports
- Maintain sanitation and safety standards in the kitchen area