Full-Time Roadhouse Kitchen Manager – Tiruppur
As a Kitchen Manager, you’ll learn how to grill meats and sauté vegetables, among other culinary skills. You are in charge of ensuring that our meals are delectable. It is a privilege for the Kitchen Manager to be in charge of preparing and serving wonderful meals on a daily basis. Cleaning, organizing, and stocking the kitchen is a priority, as is making sure the equipment is in excellent working order. Crew members are being trained and developed throughout the process in order to assist them become future Kitchen Managers. While working, the Kitchen Manager is constantly on their toes, working to meet the objectives of their station, taking on additional responsibilities as they arise, and lending a hand to their coworkers in need.
Job Title : Roadhouse Kitchen Manager
Location : Tiruppur, Tamil Nadu, India
Salary : $ 18.34 per hour.
Company : Hillstone Restaurant Group
Job Type : Full-Time
- Adapt employee schedules to match a fast-paced brewery or restaurant’s changing needs. Schedule labor in accordance with expected company activity while ensuring that all roles are adequately occupied and labor cost targets are satisfied. Schedule and approve or deny requests for shift swaps and other alterations.
- Always treat everyone you meet with respect, courtesy, and compassion. This includes both your coworkers and customers.
- It is important to make sure that all kitchen staff members are adequately trained at all kitchen stations, including weekly/monthly inventory duties, the year-round and specialty food menu, the KDS system, rules and procedures for food preparation/cleaning/side work requirements, and the KDS system.
- Lead and oversee the formulation, training, implementation, and measurement of performance standards in the culinary operations.
- Before coworker’s clock out, checklists and other side tasks must be done. Verifies the cleanliness of food preparation and serving areas to ensure safety and sanitary practices are being adhered to at all times.
- Complies with Health Department rules by maintaining sanitary conditions for refrigeration, storage and work environments.
- Ensure the location’s profitability by adhering to defined labor, cost of goods sold, and controllable expenditure standards and regulations.
- Keep an eye on financial budgets for culinary operations so that they may be both short- and long-term profitable, and communicate your findings to the General Manager and other administrative colleagues.
- An additional responsibility of the kitchen manager is ensuring proper food handling and disposal, as well as maintaining the kitchen in accordance with all applicable sanitary requirements.
- Every employee must be able to correctly and passionately explain the restaurant’s food to customers.
- At least two years of relevant work experience are required for applicants to be considered. Candidates with a degree or certification from an accredited culinary school are given preference in the hiring process.
- Working as an experienced chef for at least three years in the hotel industry is required. Experience in scheduling and staffing is necessary.
- Experience with Google Docs/Forms and Microsoft Office (Excel, Word) are required. Data entry and inventory tracking may be done with care using a spreadsheet. A basic understanding of personal finance is essential.
- Capability to train and manage a team, as well as the capacity to work under duress. It is necessary to work in a fast-paced environment with tight deadlines, a variety of activities, and continuously changing situations. Flexibility and the ability to think quickly are required.
- Effective communication abilities that enable you to interact respectfully and effectively with your colleagues and the broader public. This employment requires interpersonal skills and a willingness to work in a team.