Required Kitchen Manager - CD - Kout Food Group

The Kitchen manager’s main responsibility is to ensure the efficiency of the food production through control and supervision of the kitchen staff as well as assisting the Restaurant Manager in achieving established profit goals and company standards of product through utilization of the company’s management systems.

- Follows the company’s procedure on terms of appearance and always be neat according to accepted standards of personal hygiene.
- Follow the procedures and regulation to the company concerning Quality, Service, Cleanliness and hospitality.
- Responsible to achieve the qualitative standards in the kitchen.
- Responsible to ensure all safety, security and hygiene levels are up to the highest standards in his area.
- To ensure food cost controls are up to the levels needed.
- Assist the Restaurant Manager in achieving the goals and objectives of P&L results.
- Assist the Restaurant Manager to implement the mission statement and the core values as set by the company.
- Coordinates between the point of sales and the point of production.
- Responsible for providing good quality, service and atmosphere
- Responsible for the dining room staff, parking, delivery, cooks, dining room function.
- Know all safety and security procedures.
- Assist the Manager in assuring that all training activities are established and implemented.
- To fully understand the company policies and procedures.
- Carry out other duties assigned by superior, related to the job.
- Solid understanding of food safety and sanitation practices
- Ability to multi-task in a fast-paced environment and quickly resolve problems under pressure
- Strong leadership and interpersonal communication skills, with excellent attention to detail
- Ability to organize, train, and direct a team of staff
- Excellent communication and people skills
- Able to work a flexible work schedule and meet business demands,
- Computer Skills: Word, Excel, Power Point and Outlook.

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