Kitchen Manager at Owens and Xley

Our client, a fast growing catering company, is looking to hire the services of an experienced and qualified Kitchen Manager. This role is responsible for overseeing food service operations and day-to-day operations of the kitchen and maximizing these operations such that the business is profitable. This role will provide direction to kitchen staff, ensure efficient and cost-effective execution of all event catering briefs whilst ensuring that food preparation and service comply with food safety standards and the client’s needs.

Responsibilities:

• Collaborate with the operations Manager in getting and mapping out cooking execution plan for all events.
• Schedule kitchen staff tasks and supervise food preparation & cooking for successful execution of catering projects.
• Drive 100% efficiency in the kitchen. Draw out kitchen operations plan for each event, assign tasks to the team and drive full adherence to timelines.
• Create standard measurements for all kitchen stock, establish portion sizes; track and drive strict use of this whilst cooking for events.
• Carry out quality control checks in the kitchen and ensure that food quantity, packaging and distribution are in line with specifications for each event.
• Track all costs associated with Tash Bistro’s kitchen, reduce unnecessary costs to the barest minimum through tracking and ingredients portion control.
• Collaborate with the Finance team to determine appropriate costs for Tash Bistro’s menu.
• Perform staff management, expense control, stock monitoring, stock requisition and menu design and food preparation.
• Oversee food preparation, transportation and set-up activities to ensure successful event.
• Collaborate with the inventory officer to prevent damaged, expired or out of stock ingredients.
• Ensure strict adherence to all health and safety regulations.
• Monitor and dive strict adherence to sanitation and safety standards.
• monitoring the quality of the product and service provided
• Train kitchen staff on the kitchen processes and policies.

Requirements:

• BSc/HND in restaurant management or a related field.
• Certification from a culinary school is a key requirement.

• Minimum 3 years’ experience as a kitchen Manager/Supervisor.

• Proven work experience managing the kitchen in a quick service restaurant.

• Hands-on experience with planning menus.
• Knowledge of a wide range of recipes.
• Familiarity with kitchen sanitation and safety regulations.
• Ability to manage a team in a fast-paced work environment
• Flexibility to work during evenings and weekends
• Must display the zeal to keep learning and must have a strong sense of responsibility.
• Need to display patience and have the ability to manage and co-ordinate people for results.
• Must display the ability to create unique and innovative menu.
• Must have a passion for teaching, directing and co-ordinating.