Assistant Kitchen Manager

Job Purpose: The Assistant Kitchen Manager supports and works closely with the Kitchen Manager
(Chef/Kitchen Manager) to manages, supervises, and controls the work and products produced by the
kitchen employees including management of food production and preparation, purchasing and receiving,
food, and labor cost controls and employee supervision. Courteous Manner striving for guest satisfaction.
Cooperates with the Kitchen Manager (Chef) and the General Manager to ensure that all the standards by Tim Ho Wan brand are maintained and followed.

Job Requirements:

• High school diploma, GED or Compulsory Education Course Completion (Country of Origin)
• Experience in Chinese Dim Sum restaurant is desired
• P&L experience desired
• Complete knowledge of composition of Chinese Dim Sum cuisine
• Training/certification in proper sanitation procedures for restaurant industry
• High level of skills in knife handling and technique
• Working knowledge of weighs, measures, various cooking techniques and recipe development
• English communication is desired.
• Ability to establish and maintain good working relationship with business vendors, restaurant employees, and other management members
• Experience in inventory management
• Experience in other Chinese cuisine and varieties of culinary knowledge and skills are a plus

Duties and Responsibilities:

• Must maintain and follow all standards and recipes of Tim Ho Wan brand and WDI NY LLC
• Ensures appropriate manpower plan and maintains adequate staffing and productive scheduling levels
• Assists the KM to recruit, interview and select qualified employees for kitchen area
• Orientates and trains new employees
• Assists the KM to evaluate performance and administer wage plans
• Ensures effective employee relations
• Assists the KM to do the scheduling of kitchen employees including Porters/Dishwashing personnel
• Assists the KM to control kitchen labor to meet or exceed standards
• Ensures the development of kitchen employees
• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
• Maintain complete knowledge of and comply with all department policies/service procedures/standards
• Maintains proper sanitation levels and storage procedures as specified by Health Department and company standards
• Inspects food receiving, preparation, production and storage areas to ensure that health and safety regulations and rules are adhered to at all times and resolves any issues with the KM
• Completes/Supervises opening duties such as setting up work station with required tools, equipment and supplies; inspecting cleanliness and working conditions of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day when the KM is off duty and becomes an acting KM. Prepare any supplies that need to be requisitioned for the operational tasks
• Completes/Supervises clean and safe closing procedures of the store all the time with the KM
• Monitors safety and security procedures
• Ensures kitchen equipment is well maintained all the time and reports any issues to the KM and the GM
• Supervises inventory and estimates usage with the KM and reports any issues to the KM
• Receives and checks food orders to ensure they adhere to specifications
• Minimize waste and maintain controls to attain forecasted food cost or exceed standard.
• Executes the general responsibilities necessary to minimize operating costs and expenses
• Maintains a solid menu knowledge and attention to detail
• Assumes full duties and responsibility of all kitchen area when the KM is off duty and becomes an acting KM
• Responsible for specific situations
• Periodically train employees with other management members and maintain the standard procedures for an emergency evacuation plan
• Treat and maintain all recipes as classified information
• Maintains good relationship with the landlord management and neighborhood businesses
• Handles and resolves employee related issues and concerns and reports them immediately to the Kitchen Manager, the General Manager and the HR department
• Investigates and resolves food quality complaints with the Kitchen Manager and the General Manager or FOH Assistant Manager
• Assumes all duties and responsibilities of the Kitchen Manager when the KM position is vacant or the KM is off duty and works closely with other management members including the General Manager.
• Works closely with the Kitchen Manager and assists the KM and performs other duties as assigned by the Kitchen Manger and/or the General Manager

Job Purpose: The Assistant Kitchen Manager supports and works closely with the Kitchen Manager
(Chef/Kitchen Manager) to manages, supervises, and controls the work and products produced by the
kitchen employees including management of food production and preparation, purchasing and receiving,
food, and labor cost controls and employee supervision. Courteous Manner striving for guest satisfaction.
Cooperates with the Kitchen Manager (Chef) and the General Manager to ensure that all the standards by Tim Ho Wan brand are maintained and followed.

Job Requirements:

• High school diploma, GED or Compulsory Education Course Completion (Country of Origin)
• Experience in Chinese Dim Sum restaurant is desired
• P&L experience desired
• Complete knowledge of composition of Chinese Dim Sum cuisine
• Training/certification in proper sanitation procedures for restaurant industry
• High level of skills in knife handling and technique
• Working knowledge of weighs, measures, various cooking techniques and recipe development
• English communication is desired.
• Ability to establish and maintain good working relationship with business vendors, restaurant employees, and other management members
• Experience in inventory management
• Experience in other Chinese cuisine and varieties of culinary knowledge and skills are a plus

Duties and Responsibilities:

• Must maintain and follow all standards and recipes of Tim Ho Wan brand and WDI NY LLC
• Ensures appropriate manpower plan and maintains adequate staffing and productive scheduling levels
• Assists the KM to recruit, interview and select qualified employees for kitchen area
• Orientates and trains new employees
• Assists the KM to evaluate performance and administer wage plans
• Ensures effective employee relations
• Assists the KM to do the scheduling of kitchen employees including Porters/Dishwashing personnel
• Assists the KM to control kitchen labor to meet or exceed standards
• Ensures the development of kitchen employees
• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
• Maintain complete knowledge of and comply with all department policies/service procedures/standards
• Maintains proper sanitation levels and storage procedures as specified by Health Department and company standards
• Inspects food receiving, preparation, production and storage areas to ensure that health and safety regulations and rules are adhered to at all times and resolves any issues with the KM
• Completes/Supervises opening duties such as setting up work station with required tools, equipment and supplies; inspecting cleanliness and working conditions of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day when the KM is off duty and becomes an acting KM. Prepare any supplies that need to be requisitioned for the operational tasks
• Completes/Supervises clean and safe closing procedures of the store all the time with the KM
• Monitors safety and security procedures
• Ensures kitchen equipment is well maintained all the time and reports any issues to the KM and the GM
• Supervises inventory and estimates usage with the KM and reports any issues to the KM
• Receives and checks food orders to ensure they adhere to specifications
• Minimize waste and maintain controls to attain forecasted food cost or exceed standard.
• Executes the general responsibilities necessary to minimize operating costs and expenses
• Maintains a solid menu knowledge and attention to detail
• Assumes full duties and responsibility of all kitchen area when the KM is off duty and becomes an acting KM
• Responsible for specific situations
• Periodically train employees with other management members and maintain the standard procedures for an emergency evacuation plan
• Treat and maintain all recipes as classified information
• Maintains good relationship with the landlord management and neighborhood businesses
• Handles and resolves employee related issues and concerns and reports them immediately to the Kitchen Manager, the General Manager and the HR department
• Investigates and resolves food quality complaints with the Kitchen Manager and the General Manager or FOH Assistant Manager
• Assumes all duties and responsibilities of the Kitchen Manager when the KM position is vacant or the KM is off duty and works closely with other management members including the General Manager.
• Works closely with the Kitchen Manager and assists the KM and performs other duties as assigned by the Kitchen Manger and/or the General Manager