Kitchen Manager

Description

Job Summary: We are seeking a kitchen leader to manage staff, ensure food quality, and optimize operations, with a focus on GMPs and cost control. Key Highlights: 1. Lead and organize kitchen staff, supervising performance and quality. 2. Ensure compliance with GMPs, hygiene, and food safety. 3. Control inventories, costs, and propose operational improvements. Main Responsibilities * Direct and organize kitchen staff, assigning tasks and supervising their performance. * Ensure compliance with **GMPs, hygiene, food handling, and food safety standards**. * Supervise food production, mise en place, presentation, and quality. * Control inventories, receiving, storage, rotation, and preservation of raw materials. * Apply the **FIFO/FEFO system** and monitor expiration dates. * Supervise order, cleanliness, and disinfection of equipment, utensils, and work areas. * Control waste, shrinkage, and proper use of raw materials. * Conduct and supervise periodic inventories and report shortages or discrepancies. * Support ordering and purchasing of supplies according to operational needs. * Apply basic knowledge of **costing and food cost** to control raw material consumption. * Train and guide staff on GMPs, procedures, and quality standards. * Report operational, personnel, inventory, and maintenance issues to management. * Propose improvements to optimize time, cost, productivity, and quality. Requirements * Technical, technological, or related training in Gastronomy, Culinary Arts, or Food Science. * Minimum **2 years of experience as Kitchen Manager, Supervisor, or Kitchen Leader**. * Demonstrable experience in staff and inventory management. * Knowledge of **GMPs and food handling**. * Basic knowledge of costing, shrinkage, and waste control. * Proficiency in food storage, rotation, and preservation. * Leadership, organizational, communication, and problem-solving skills. Competencies * Leadership and team management. * Organization and discipline. * Results orientation. * Working under pressure. * Attention to detail. * Responsibility and commitment. * Effective communication. * Planning and control capability. Performance Indicators * Compliance with GMPs and hygiene standards. * Inventory control and accuracy. * Waste and shrinkage levels. * Adherence to established food cost targets. * Product quality and presentation. * Timeliness of production and service. * Kitchen order and cleanliness. * Team productivity and performance. Salary: S/.2,800.00 - S/.3,100.00 per month Work Location: On-site employment