Coordination with Other Departments:

• Work closely with front-of-house staff, such as waiters and managers, to ensure smooth service and communication.

• Coordinate with purchasing departments to ensure timely and accurate ordering of supplies.

• Collaborate with event planners or catering staff to prepare for special events or large parties.

Problem-Solving and Conflict Resolution:

• Address and resolve any issues that arise during kitchen operations, such as equipment malfunctions or staff disputes.

• Handle customer complaints related to food quality or service, ensuring a prompt and satisfactory resolution.

• Adapt to unexpected changes or challenges, such as sudden increases in orders or staffing shortages.

Equipment Maintenance:

• Ensure that all kitchen equipment is functioning properly and safely.

• Schedule regular maintenance and repairs for kitchen equipment to prevent breakdowns during service.

• Train staff on the proper use and care of kitchen equipment.

Record-Keeping and Documentation:

• Maintain accurate records of food inventory, staff schedules, kitchen incidents, and compliance with health regulations.

• Document any issues related to food safety, quality control, or equipment malfunctions for follow-up and improvement.