Tasks in the pre-opening phase
Key 1: Build a strong kitchen team:
- Assist the Operation Manager in establishing a kitchen organization chart
- Recruitment, interview, and training employees for the kitchen team
- Create the kitchen processes to work effectively with the FOH team
- Establish a training plan, able to train new employees, provide ongoing training for subordinate employees
Key 2: Propose OS&E and equipment for the kitchen:
- Support looking for and connecting suppliers to the Purchase Department
- Propose a list of OS&E of kitchen equipment
- Responsible for controlling equipment, and material received from suppliers
Key 3: Menu development
- Suggest a menu following the restaurant concept
- Create a seasonal menu, a special menu for a private party
Task on the opening phase
Responsibilities
- Check the daily list of required ingredients, monitor food inventory levels, and determine what needs to be restocked and when
- Monitor food budgets and ensure supply orders do not exceed allocated budgets
- Maintain kitchen order and hygiene by ensuring the cleanliness of tables, counters, and all work areas
- Ensure general cleanliness and maintenance of all kitchen equipment and utensils
- Operate kitchen equipments
- Monitor equipment performance and order replacements as and when needed
- Prepare ingredients and oversee food preparation
- Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
- Supervise the kitchen staff to ensure that they are performing their duties efficiently
- Provide training for new kitchen staff
