Overview
Royal Malabar Fine Dining Restaurant is a well-established Indian restaurant specializing in authentic South Indian, North Indian, and Kerala cuisine. We are looking for an experienced and dedicated Kitchen Manager to lead our kitchen operations and ensure the consistent delivery of high-quality food and exceptional dining experiences. The successful candidate will oversee daily kitchen operations, manage and mentor kitchen staff, maintain food quality and safety standards, control inventory and food costs, and ensure efficient service during busy periods. Strong knowledge of Indian and Kerala cuisine is mandatory for this role.
Responsibilities
- Oversee the daily operations of the kitchen to ensure smooth and efficient service.
- Supervise, train, schedule, and motivate chefs, cooks, and kitchen staff.
- Ensure the consistent preparation and presentation of authentic Indian and Kerala cuisine according to restaurant standards.
- Maintain high standards of food quality, taste, portion control, and presentation.
- Monitor food preparation to ensure compliance with recipes and quality specifications.
- Ensure compliance with all food safety, sanitation, and health regulations.
- Manage inventory, place food and supply orders, and maintain appropriate stock levels.
- Control food costs by minimizing waste and monitoring portion sizes.
- Develop staff schedules and manage kitchen labour efficiently.
- Inspect kitchen equipment and coordinate repairs and maintenance when required.
- Work closely with the Restaurant Manager to ensure seamless coordination between the kitchen and front-of-house teams.
- Assist in menu planning, recipe development, and introducing seasonal or specialty dishes.
- Monitor kitchen performance and implement improvements to enhance productivity and customer satisfaction.
- Ensure cleanliness and organization of all kitchen, storage, and food preparation areas.
- Train new employees on kitchen procedures, food safety standards, and restaurant policies.
- Maintain a positive, professional, and collaborative work environment.
Experience
- Minimum 1 year of experience as a Kitchen Manager, Head Chef, Sous Chef, or Kitchen Supervisor in an Indian restaurant.
- Mandatory experience preparing authentic Indian and Kerala cuisine.
- Proven experience leading and supervising kitchen staff in a high-volume restaurant environment.
- Experience with inventory management, food ordering, and supplier coordination.
- Strong knowledge of food cost control, portion management, and waste reduction.
- Experience implementing food safety, sanitation, and workplace health and safety standards.
- Ability to manage multiple kitchen operations while maintaining quality and efficiency during peak service hours.
- Experience with menu planning, recipe standardization, and quality assurance is considered an asset.
Join us as a Kitchen Manager and lead our culinary team toward excellence! Bring your passion for food, your leadership skills, and your commitment to outstanding service to create memorable experiences for every guest while advancing your career in the vibrant world of hospitality management.
Pay: $48,739.99-$58,376.49 per year
Benefits:
- Discounted or free food
- On-site parking
- Store discount
Work Location: In person
