A Kitchen Manager supervises kitchen duties by managing the pantry, inventory, controlling how food is stored and prepared and supervising how the customers are serviced. Successful Kitchen Managers guide a restaurant’s kitchen team to deliver quality, timely food and ensure that all customers are satisfied. Some of the main duties include:

• Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards 
• Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions 
• Ordering kitchen materials and ingredients based on the menu and market demand 
• Supervising food preparation in the kitchen and ensuring that customers are satisfied 
• Maintaining clean working environments and making sure that employees follow the restaurant’s preventive maintenance measures 
• Maintaining adequate inventory levels and conducting weekly inventories
• Working with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal 
• Scheduling shifts by business hours, days, and occasions 
• Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials.

A Kitchen Manager supervises kitchen duties by managing the pantry, inventory, controlling how food is stored and prepared and supervising how the customers are serviced. Successful Kitchen Managers guide a restaurant’s kitchen team to deliver quality, timely food and ensure that all customers are satisfied. Some of the main duties include:

• Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards 
• Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions 
• Ordering kitchen materials and ingredients based on the menu and market demand 
• Supervising food preparation in the kitchen and ensuring that customers are satisfied 
• Maintaining clean working environments and making sure that employees follow the restaurant’s preventive maintenance measures 
• Maintaining adequate inventory levels and conducting weekly inventories
• Working with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal 
• Scheduling shifts by business hours, days, and occasions 
• Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials.