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Head of the kitchen responsibilities

Food Safety and Sanitation

Ensure compliance with all health and safety regulations

Implement and enforce proper food handling and storage procedures

Conduct regular inspections and audits of the kitchen area

Train and educate kitchen staff on food safety practices

Maintain cleanliness and organization of the kitchen

Menu Planning and Development

Collaborate with the management team to create and update the menu

Source and select high-quality ingredients for menu items

Develop recipes and standardize portion sizes

Continuously innovate and introduce new dishes to attract customers

Monitor and analyze customer feedback to make necessary menu adjustments

Inventory and Supplies Management

Maintain accurate inventory records of all food and kitchen supplies

Order ingredients and supplies in a timely manner

Collaborate with suppliers to negotiate favorable pricing and terms

Implement inventory control methods to minimize waste and reduce costs

Conduct regular inventory audits to identify discrepancies

Staff Management and Training

Recruit, hire, and train kitchen staff members

Create and communicate work schedules for the kitchen team

Establish performance standards and provide regular feedback to employees

Conduct training sessions to enhance culinary skills and knowledge

Foster a positive and cohesive work environment within the kitchen

Quality Control and Presentation

Oversee food preparation to ensure consistency and quality

Monitor cooking techniques and presentation standards

Conduct taste tests and quality checks on dishes before they are served

Implement and enforce plating and garnishing standards

Continuously evaluate and improve food quality and presentation

Budgeting and Cost Control

Develop and manage the kitchen budget

Monitor and control food and labor costs

Analyze financial reports and adjust operations as needed

Identify cost-saving opportunities and implement strategies

Collaborate with the management team on pricing and profitability decisions

Equipment Maintenance and Safety

Ensure all kitchen equipment is properly maintained and serviced

Schedule regular inspections and repairs for kitchen equipment

Train staff on safe and proper use of kitchen tools and machinery

Implement and enforce safety protocols and procedures

Maintain a clean and organized work environment to prevent accidents

Menu Specials and Promotions

Collaborate with the marketing team to create enticing specials and promotions

Design and develop creative and appealing promotional materials

Coordinate with the front-of-house staff to effectively communicate specials

Monitor the success of specials and promotions and make adjustments as needed

Analyze sales data and customer feedback to identify popular items for future promotions

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