Kitchen incharge

A Kitchen In charge is a supervisory role responsible for managing kitchen operations, ensuring food quality, hygiene, and efficient workflow. This person coordinates between chefs, kitchen staff, and management to deliver smooth kitchen functioning.

Key Responsibilities

• Oversee daily kitchen operations including food preparation, cooking, and plating.
• Ensure adherence to hygiene, sanitation, and food safety standards.
• Manage kitchen staff schedules, assignments, and performance.
• Monitor inventory levels, procure ingredients, and control kitchen supplies to avoid shortages.
• Coordinate with chefs and service teams to meet customer standards and timely food delivery.
• Maintain equipment and kitchen cleanliness.
• Train and mentor junior kitchen staff for skill development and operational efficiency.
• Address and resolve kitchen-related issues promptly.

Essential Skills and Qualifications

• Strong leadership and team management skills.
• Sound knowledge of culinary techniques and kitchen workflows.
• Ability to maintain quality standards and adhere to safety regulations.
• Efficient inventory and resource management.
• Good communication and problem-solving skills.

The Kitchen In charge plays a critical role in ensuring the kitchen runs efficiently and meets service expectations consistently.