Kitchen Manager

1. Restaurant operations

- Supervise, manage the Kitchen team and operate operations according to IPPUDO standards;

- Manage the kitchen team of IPPUDO branches in the area;

- Maintain and improve food quality, speed and preparation time;

- Assign and coordinate the work of employees to promote operational efficiency;

- Ensure all employees comply with food safety regulations and procedures;

- Monitor food safety and hygiene during events held at the restaurant;

- Cooperate with the Department Leaders (service, kitchen) to grasp the operational situation of the entire restaurant and the progress of monthly goals;

- Work closely with the restaurant manager.

2. Maintain customer service

- Resolve customer complaints regarding food quality and service and ensure operations comply with health and food safety regulations;

- Monitor food preparation processes, possibly as a direct food preparer.

3. Inventory management of goods and tools

- Optimize the restaurant's business profits, especially food costs, manage inventory and order food, beverages, equipment, and supplies to ensure quality according to standards, avoid waste, damage to goods, and food disposal;

- Preserve kitchen tools and assets, check and prevent non-working equipment and damaged items;

- Plan and arrange cleaning services, equipment and facility maintenance, and pest control when necessary.

4. Human resource management

- Coordinate work with other departments (HR, GA, SCM,...);

- Train, coach and motivate Kitchen staff while performing duties, draft and implement manuals;

- Create work schedules and evaluate staff performance.