Managing kitchen staff, including hiring and training new employees.
Conducting regular inventory audits to ensure that there is sufficient stock of all necessary ingredients and supplies.
Creating and enforcing standard operating procedures for food preparation, plating, and presentation.
Developing and implementing emergency preparedness plans to ensure the safety of staff and customers in the event of a kitchen-related accident or incident.
Skills
Must have a good understanding of the business side of running a restaurant, including inventory management, food costs, and profit margins.
Be able to stay up-to-date with the latest culinary trends and techniques, and incorporate these into menu development.
Should have a good understanding of each team member's strengths and weaknesses and be able to utilize them effectively.
Be able to analyze financial data and use it to make strategic decisions, such as adjusting menu prices or changing suppliers.
