Assist the Head Chef in implementing instructions and managing daily kitchen operations.
Lead by example, strictly follow store policies, remain present on-site during shifts, and communicate proactively with customers when necessary.
Manage daily task allocation, shift scheduling, and performance evaluation for kitchen staff.
Conduct daily pre-shift meetings, check staff attendance, grooming, and summarize work updates while delivering instructions.
Strengthen on-site supervision, promptly resolve customer complaints and unexpected incidents.
Oversee kitchen management by monitoring the use of equipment, utensils, and consumables, ensuring timely maintenance, upkeep, and replenishment.
Gather customer feedback on food quality and service, and drive continuous improvement.
Collaborate closely with the Head Chef to stay updated on menu and dish availability.
Knowledge and Skill Requirements:
Proven experience in kitchen operations or as a team leader in a restaurant setting.
Familiar with food preparation standards, portion control, and quality requirements.
Strong understanding of kitchen hygiene, sanitation, and food safety regulations.
Ability to manage staff scheduling, task assignments, and performance supervision.
Good communication and coordination skills to handle daily operations and unexpected issues.
Strong sense of responsibility, discipline, and the ability to work under pressure.
Team-oriented mindset with leadership skills to motivate and guide kitchen staff.
Basic knowledge of kitchen equipment usage and maintenance.