Head of design kitchen

Kitchen Manager
Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community.
At NetCost Market a general manager will Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Regional kitchen manager will hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. He/ She will ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.

Monitor work performance of kitchen staff.
Monitor staff to keep food logs/refrigerator logs/end of the day cleaning checklist (worktables, grills, ovens, etc.) Follow the design layout (planagrama)
Kitchen manager MUST complete a food handler's certification course (every 5 years) to maintain a safe environment inside and outside the kitchen
They are responsible to assist staff for quality and taste test food before serving.
Make sure the station is filled up before ending their shift.
Proper handling and storing of all food products.
Overlook food plating, arrangements and decorations food to enhance its presentation.
Orders are based on inventory that are updated regularly.
Keeping inventory logs with previous orders to ensure correct future purchases of products.
Once a week set up general cleaning before their shift is over.
Training new employees and monitor their work performance.
Ensure customers are served quickly, efficiently and in a pleasant matter. Respond respectfully to customers concerns. (Customer is always right)
Inform the store manager customer concerns and employee matters.
Make sure that all kitchen staff adhere to food safety and hygiene regulations to ensure a clean kitchen environment.
Organize schedules for all employees in the department according to the business and projected goal.
Kitchen manager must be acquainted with all cook lines (ex: salads, cold entry, hot station, prepack, kitchen grab & go)
Monitor correct temperature before serving all food. (Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
Hands-on experience with planning menus and ordering ingredients
Familiarity with kitchen sanitation and safety regulations
Conflict management abilities
Ability to manage a team in a fast-paced work environment
Flexibility to work during evenings and weekends
Willing to work a flex schedule