Kitchen Manager

원격

🍔 Gastronomy

Kitchen Managers work at restaurants, catering companies, hotels and other commercial kitchens to deliver consistent, quality meals to customers on time and within budget. Their role is to lead back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service. Kitchen Managers inspect the kitchen to ensure everything is organized and sanitized appropriately. They take inventory of how much food was sold each week and adjust ingredient orders accordingly. The Kitchen Manager also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant’s General Manager.

Kitchen Manager은 무엇을 하나요?

A Kitchen Manager, or Restaurant Manager, is in charge of coordinating and supervising a restaurant’s kitchen staff according to food safety standards. Their duties include hiring, training and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.

책임

Kitchen Manager은 다양한 업무 및 책임을 이행할 수 있어야 합니다. 다음은 Kitchen Manager이 실행할 수 있어야 하는 몇 가지 업무 및 책임입니다.

Managing inventory so that all necessary ingredients are stocked for service
Hiring new staff and providing training to facilitate quick acclimation
Streamlining the kitchen processes to maintain prompt service times
Working with the Head Chef to develop and maintain the restaurant menu
Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
Tracking kitchen finances to identify areas of potential waste

필수 기술

경쟁력 있는 Kitchen Manager은 다음을 포함한 특정 기술과 자격을 갖추고 있습니다.