KITCHEN MANAGER I

Description

Job Summary: Coordinate and supervise daily meal production, ensuring quality, taste, and presentation, while guaranteeing compliance with menus and Good Manufacturing Practices (GMP). Key Highlights: 1. Coordination and supervision of meal production 2. Leadership of operational teams in the kitchen 3. Ensuring Good Manufacturing Practices (GMP) and food safety Coordinate and supervise the **daily meal production**, ensuring volume, quality, taste, and presentation meet established standards; Ensure compliance with **planned menus**, technical specifications, and portioning; Support the Executive Chef/Production Manager in **kitchen operation organization**; Lead operational teams (cooks, assistants, and helpers), assigning tasks and monitoring execution; Ensure compliance with **Good Manufacturing Practices (GMP)**, hygiene standards, food safety regulations, and internal procedures; Monitor proper use of PPE, personal hygiene, and area organization; Control preparation, cooking, cooling, and distribution times; Support the management of **waste, leftovers, and safe reuse**, according to quality standards; Monitor receipt and storage of ingredients, ensuring product quality and validity; Support inventory control and daily consumption tracking; Address **operational non-conformities**; Assist in training operational staff and onboarding new employees; Minimum Education: Bachelor's Degree