Job Description

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)