Kitchen Manager / Sous Chef  

The Kitchen Manager has the over-all responsibility for planning, leading, organizing and controlling the daily operations of the kitchen by ensuring compliance to company standard operating procedures, customer service and profitability.

Duties & Responsibilities / Key Result Areas:

Product and Inventory Management

1. Make sure all raw materials are available, within par level and of good quality.
2. Updates par level from time to time.
3. Checks on food quality – finished items and prepared items, within proper storage, holding time and condition.
4. Addresses all food parameters affecting food quality.
5. Sets, adjusts and manages pars for all menu ingredients, small wares and kitchen supplies.
6. Monitors all food wastes, shrinkage, spillage and all probable factors that may affect cost of sales and food cost.
7. Receives and stores food and non food materials based on specification standards. Prepares feedback report for non conformance.
8. Conducts, prepares and analyzes inventory reports.
9. Analyzes and prepares variance reports on a daily, weekly and monthly basis. Provides action plan report.
10. Reviews and monitors product requisitions, product forecasts and product mix.
11. Provides all possible action to achieve food cost targets.

Shift Management

1. Conducts daily shift huddle to kitchen team. Sets daily and weekly targets related to food quality, speed, availability, etc. Ensures all issues are resolved.
2. Monitors all production related activities. Make sure all quality parameters are met.
3. Checks all mise-en-place based quality standards.
4. Checks kitchen team adherence to uniform, grooming and hygiene standards.
5. Adheres and monitors food safety procedures in all sections at all times.
6. Resolves guest complaints and makes sure that corrective action is made. Prepares the necessary documents and submits to the Kitchen Manager.
7. Ensure that line checks, effective and detailed walk thru is done by kitchen team.
8. Achieves an acceptable rating on quality food, service and cleanliness by the Managing Director, Mystery Shoppers and Training Department.
9. Reviews kitchen manpower scheduling and breaks. Make sure that proper and balance manpower distribution is done to make sure that products are served within quality and on time while maintaining a friendly customer service atmosphere.

People Management

1. Provides feedback to the performance of the kitchen team.
2. Monitors KRA and KPI of the kitchen team.
3. Reviews the performance evaluation of the kitchen team.
4. Motivates staff towards achievement of team goals.
5. Supervises training of incoming trainees and provides constant feedback to Training Department. Identifies developmental needs for kitchen personnel.
6. Conducts employee counselling and implements disciplinary actions based on company standards.
7. Makes Back of House schedule
8. Checks timekeeping reports, make sure it is complete, accurate and submitted on time.
9. Enforces a culture of discipline to all kitchen employees.

Equipment Cleaning and Maintenance

1. Prepares and follows cleaning and preventive maintenance procedures and schedules.
2. Ensures that equipment optimum productivity is achieved.
3. Strictly checks security and safety procedures of all equipment, fixtures, tools, gadgets and all those that are related to store safety.
4. Inspects and reviews the complete list of all asset inventories.
5. Checks and scrutinizes equipment and maintenance services. Reports to management any issues or concerns.
6. Updates Equipment Manual.

Administrative

1. Prepares all administrative duties and responsibilities related to kitchen.
2. Submits accurate reports on time.
3. Provides and take into action all corrective and preventive reports in relation to food quality, service / speed of kitchen, equipment issues, production, efficiency, people, product and inventory.
4. Controls all cost at an optimum level.

Others

1. Complies to other duties and responsibilities as may be directed from time to time by the immediate superior

• Graduate of Culinary, Food Service, Hospitality Management, or any related course.
• At least two (2) years of related work experience as a Kitchen Manager or Sous Chef
• Solid background in running kitchen operations in a full-serviced restaurant.
• Has an eye for details, system oriented, and can work long hours in a fast-paced working environment.
• Strong analytical and planning skills.
• Willing to work in Taguig
• Can start as soon as possible