Role Purpose:

The Kitchen Manager will be responsible for managing the full kitchen operation of a company  restaurant in company, ensuring excellent food quality, recipe compliance, speed of service, hygiene, stock control, and kitchen team performance.

 
Kitchen Operations

Manage the full daily kitchen operation
Ensure all food is prepared according to company  recipes and brand standards
Maintain strong control over breakfast, grill, bakery, sandwiches, salads, desserts, and all menu categories
Ensure food is prepared quickly, correctly, and consistently
Manage kitchen readiness before opening and during peak periods
Ensure correct preparation levels are maintained for each daypart
Monitor ticket times and support fast service delivery
Ensure equipment is clean, functional, and correctly used
Maintain a clean, organised, and disciplined kitchen at all times

Food Quality and Brand Standards

Ensure all products are prepared according to approved company  specifications
Control portion sizes, plating, garnishing, and product presentation
Ensure no unauthorised recipe changes or ingredient substitutions are made
Check food quality before it leaves the kitchen
Ensure consistency across every plate served
Train kitchen staff on company  standards and preparation methods
Prepare the kitchen for internal and external brand audits