Kitchen Manager
6 months ago
**Job no**: 3966446
**Location**: UAE
Al Maryah Central Abu Dhabi
**The Cheesecake Factory**
The Cheesecake Factory created their upscale casual dining restaurant in 1978 with the opening of their first restaurant in Beverley Hills, CA. Now famous for the generous portions and dessert menu featuring 50 cheesecakes and specialty desserts, the brand has expanded in to the Middle East.
There are many exciting and rewarding career opportunities for leaders who share the belief that innovation, commitment to excellence, and uncompromising quality are critical to success. Each individual's efforts and skills are necessary to the success of the brand as a whole. As a staff member, The Cheesecake Factory mission is "To Create an Environment Where Absolute Guest Satisfaction is Our Highest Priority".
**The Role**:
As Kitchen Manager, you are Responsible for overseeing the operations, and running the shift of an assigned work group
within the kitchen. Has contributory financial responsibility for food costs, labour costs and
kitchen supplies for the kitchen.
**Key Performance Area**:
- Maintain food quality standards for the restaurant. Oversees all phases of food
procurement, production and service, including, inventory and ordering, storage and
rotation, food preparation, recipe adherence, plate presentation, and service and
production time standards.
- Conduct daily line checks, food reviews and recipes of the day. Ensures that clear
feedback is provided to the entire kitchen team, including staff and management.
- Constantly improves achievement of Food Quality Standards. Follows Food Quality
Management System exactly and ensures that all food served is fresh, wholesome and
to recipe.
- Monitor all Commitment to Service/Mystery Guest scores, corporate support staff
visitation notes, etc. Follows up with corrective action plan.
- Conduct regular detailed line checks per shift.
- Responsible for maintaining all kitchen equipment and storage areas in a clean, “like
new” condition
- Conduct monthly housekeeping, food safety and sanitation and facility reviews
personally to improve restaurant standards of kitchen team and to correct deficiencies
on a timely basis
- Ensures the cleanliness of the kitchen by maintaining the equipment at a 90% level of
overall cleanliness, managing on-going repairs and maintenance, passing Health
Department audits with a 90% or better, and training staff on proper sanitation
guidelines
- Ensure that KM team and staff avoid cross contamination, improper food handling
and/or storage practices, etc., through proper training and supervision
- Evaluate the quality, care and morale of the staff and strives to improve these areas
through solid communication, care with schedule-writing, work group leadership, etc
- Ensure all Health Department sanitation requirements are maintained at all times
- Ensure all food entering the restaurant received from suppliers meets corporate specifications.
- Initiate periodic quality checks for all products, i.e., temperature checks.
- Adjust par levels as needed.
- Monitor weekly sales, adjust prep production levels and prepare par sheet for the
following week’s production.
- Maintain accurate inventories and extension.
- Responsible for achieving or exceeding the restaurant budgets for the work unit (i.e.,
food cost, food efficiencies, labour cost and direct kitchen expenses).
- Set operational goals and follow-up plans for the work unit. Directs and holds all work
unit staff accountable for those goals.
- Ensure compliance with CFI/ GLC inventory procedures
- Ensure food is served up to the correct standard in looks, taste and cost.
- Manage assigned staff, including scheduling, performance feedback, discipline,
investigations and terminations.
- Responsible for on-going training and professional development of staff members
- Effectively builds trust with staff members and fellow management by providing clear
and honest communication and feedback.
- Evaluate the quality, care and morale of the staff and strives to improve these areas
through solid communication, care with schedule-writing, work group leadership, etc.
- Ensure Kitchen staff and managers are adhering to policies and procedures for
preparing and cooking food.
**Experience**:
- 1 to 3 years of kitchen experience in a full service, moderate to high volume restaurant,
preferably with at least one year in a supervisory or managerial role
- Solid track record of success in previous assignments demonstrating upward career
tracking.
**Qualifications & Requirements**:
You will have:
- A Bachelor's degree in hotel management.
- A minimum of 5 years experience managing a large kitchen.
- Excellent communication and management skills.
- Good time management and planning skills.
**About Us**:
Alshaya Group is a dynamic family-owned enterprise which was first established in Kuwait in 1890. With a consistent record of growth and innovation, Alshaya Group is one of the world’s leading br
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