Key Responsibilities: Daily Operations Management: Oversee daily kitchen operations, ensuring all processes are running smoothly.Coordinate food preparation schedules to ensure timely and quality meal delivery.Monitor kitchen workflows, staff assignments, and station duties.Team Coordination: Act as a point of contact between kitchen staff and management.Ensure clear communication between chefs, line cooks, and other kitchen personnel.Assist in resolving kitchen-related issues promptly.Inventory & Supply Management: Track and manage kitchen inventory, including ingredients, supplies, and equipment.Coordinate with suppliers to ensure timely and accurate delivery of food products.Manage stock levels, minimizing waste while ensuring adequate supplies are on hand.Compliance and Safety: Ensure kitchen operations adhere to food safety, sanitation, and hygiene standards.Monitor compliance with health regulations, conducting regular audits and inspections.Facilitate staff training on food safety protocols and procedures.Scheduling & Staffing: Assist in preparing staff schedules, ensuring proper coverage during peak hours.Coordinate staff assignments based on the needs of the kitchen.Manage timekeeping and attendance records for kitchen staff.Quality Control: Assist in quality control checks, ensuring dishes are prepared to meet company standards.Work with the kitchen team to address customer feedback related to food quality.Oversee portions, plating, and presentation to ensure consistency.Reporting & Record Keeping: Maintain records of kitchen operations, including inventory reports, supply orders, and staff performance.Prepare regular reports for the management on kitchen performance and areas of improvement.Operational Support: Provide support in the development and implementation of new kitchen procedures and initiatives.Help in planning menus and specials based on inventory and customer preferences.Assist in budgeting and cost control activities for the kitchen department.Key Requirements: Proven experience in kitchen operations or hospitality coordination.Strong organizational and multitasking skills.Excellent communication and interpersonal skills.Knowledge of food safety standards and procedures.Ability to work under pressure in a fast-paced environment.Familiarity with kitchen equipment, supplies, and operational procedures.Problem-solving mindset with attention to detail.Educational Qualifications: Diploma or degree in Hospitality Management, Culinary Arts, or a related field.Certifications in Food Safety and Hygiene are a plus.Work Environment: The role is based primarily in the kitchen environment, with frequent interaction with chefs, line cooks, and kitchen assistants.Requires the ability to stand for long hours and work in a fast-paced, high-pressure setting.