A kitchen manager should be knowledgeable about inventory control, scheduling, budgeting, and food safety and cleanliness. Additionally, they must be able to effectively interact with management, front-of-house workers, and kitchen staff. A kitchen manager should also be an effective leader with the capacity to act swiftly and decisively. What do kitchen management skills entail?
Organization, multitasking, time management, and problem-solving are among the kitchen management abilities. A kitchen manager needs to be able to prioritize activities according to their urgency, manage many jobs at once, and address any issues as they emerge. They must be able to assign jobs to the kitchen crew efficiently and make sure that everyone is cooperating to achieve the same objective.
A head chef often holds a higher position in the food service hierarchy than a kitchen manager. The kitchen manager is in charge of the daily operations, while the head chef is in charge of the kitchen’s overarching vision and direction. The size and layout of the restaurant or kitchen, however, can change this.
Is a general manager, then, superior to a kitchen manager? A general manager usually holds a higher position than a kitchen manager. While a kitchen manager is in charge of the kitchen operations particularly, a general manager is in charge of managing the entire restaurant or company. The general manager is in charge of hiring and firing employees, managing budgets, and reaching significant choices that have an impact on the entire company.
In conclusion, a kitchen manager and a chef may share some duties, but they hold separate roles and require different skill sets. A kitchen manager should be knowledgeable about food cleanliness and safety, inventory control, planning, and budgeting, as well as having a proven ability to lead others and solve problems. A general manager often holds a position higher in status than both kitchen managers and head chefs.
The day-to-day management of a commercial kitchen’s workforce, supervision of the quality and safety of the food, development of menus, ordering of supplies, and maintenance of the kitchen’s effectiveness and financial viability are all responsibilities of the kitchen supervisor. Despite the fact that they might possess certain culinary abilities, they are often not regarded as chefs because they lack the same level of knowledge and training in the art of cooking and recipe formulation.