Job Description: We are currently seeking a highly skilled and experienced Kitchen Manager to join our team in London, Canada. As a Kitchen Manager in the Hospitality & Tourism industry, you will be responsible for overseeing all aspects of the kitchen operations and ensuring the delivery of high-quality food. Responsibilities: Kitchen Operations: Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating. Ensure that all dishes are executed with precision, quality, and consistency. Menu Development: Collaborate with the culinary team to develop innovative menus that meet the expectations and preferences of our guests. Incorporate fresh and seasonal ingredients to enhance the dining experience. Staff Management: Lead and motivate the kitchen staff, including chefs, cooks, and kitchen assistants. Provide guidance, training, and performance feedback to maintain an efficient and cohesive team. Inventory Control: Manage inventory levels, track food supplies, and place orders to ensure adequate stock. Minimize waste, control costs, and maintain quality and freshness of ingredients. Food Safety and Hygiene: Ensure compliance with food safety regulations and sanitation standards. Implement proper handling, storage, and disposal of food items to maintain a clean and safe kitchen environment. Budgeting and Cost Control: Assist in developing and monitoring the kitchen budget. Control food and labor costs while maximizing profitability. Quality Assurance: Conduct regular inspections to ensure the highest standards of food quality, taste, and presentation. Address any issues promptly and implement corrective actions.
Job Requirement: Culinary Expertise: Proven experience as a Kitchen Manager or in a similar leadership role within the Hospitality & Tourism industry. Strong knowledge of culinary techniques, kitchen operations, and food safety standards. Leadership Skills: Excellent leadership and team management abilities. Foster a positive work environment, encourage teamwork, and promote staff development. Menu Planning: Experience in menu development and creating innovative and appealing dishes. Understanding of food trends and ability to adapt menus accordingly. Organizational Skills: Strong organizational and time management skills to handle multiple tasks, prioritize effectively, and meet deadlines. Budgeting and Cost Control: Knowledge of budgeting processes and cost control measures. Ability to analyze financial reports and implement strategies for optimal profitability. Communication Skills: Effective communication and interpersonal skills to collaborate with kitchen staff, management, and suppliers. Ability to provide clear instructions and handle conflicts professionally. Adaptability: Flexibility to adapt to changing demands, new recipes, and industry trends. Willingness to work in a fast-paced environment.
