Kitchen Coordinator

Roles and responsibilities

• Supervision and Leadership:

  • Overseeing Staff: Supervise kitchen personnel, ensuring that all tasks are performed efficiently and according to standards. This includes managing chefs, cooks, dishwashers, and other kitchen staff.
  • Task Delegation: Assign specific tasks to team members, ensuring everyone is clear on their responsibilities, from food prep to cleaning.
  • Training and Mentoring: Train new staff members, provide guidance to junior chefs, and help with skill development.
  • Motivating the Team: Keep the team motivated during high-pressure times, ensuring that morale remains positive, especially during peak hours.

• Coordination with Front-of-House Staff:

  • Communication: Act as the liaison between the kitchen and the service staff. Ensure that orders are executed properly and promptly, and any special requests or dietary restrictions are communicated clearly to the kitchen.
  • Timing and Service: Monitor the pace of food preparation to ensure that dishes are delivered to customers at the right time, maintaining consistency in quality and presentation.

• Quality Control:

  • Food Preparation Standards: Ensure that food is prepared to the highest quality, both in terms of taste and presentation. Monitor plating and ensure consistency.
  • Inventory Management: Oversee inventory levels, making sure that the kitchen is well-stocked with necessary ingredients and supplies. Manage ordering and storage to avoid waste and shortages.
  • Health and Safety Compliance: Enforce food safety standards, including proper food storage, hygiene, and sanitation procedures, ensuring compliance with health regulations.
  • Menu Knowledge: Be well-versed in the menu and any updates, including ingredients, allergens, and preparation techniques. This helps ensure that the kitchen can adapt to customer needs or special requests.

• Operational Efficiency:

  • Stock Management: Help with inventory checks, ordering supplies, and managing kitchen stock to avoid running out of essential items during service.
  • Maintaining Cleanliness: Ensure the kitchen remains clean and organized throughout service, from food prep to after-service cleanup.
  • Equipment Management: Monitor the condition and maintenance of kitchen equipment, ensuring everything is functioning properly and addressing any issues promptly.

• Problem-Solving:

  • Handling Complaints: Address any issues that arise during service, whether they are related to food quality, kitchen operations, or team dynamics.
  • Dealing with Emergencies: Handle any urgent situations (e.g., equipment malfunction, safety issues, or supply shortages) quickly and effectively to minimize disruption.

• Shift and Staff Management:

  • Managing Shifts: Oversee scheduling for kitchen staff, ensuring that the right number of people are working during peak hours and that there is coverage for all roles.
  • Conflict Resolution: Mediate disputes or challenges among staff members, ensuring that a positive work environment is maintained.

Desired candidate profile

As Captain at Bread Street Kitchen, you will assist the Restaurant Assistant Manager providing hands-on support and assistance to colleagues to ensure that the highest levels of service and courtesy are provided to our guests, whilst delivering an exceptional standard of service. Captain will provide specialist advice to guests and colleagues and demonstrate deep knowledge of the food and beverage items.

Abou t You

The ideal candidate must have a minimum of 5 years’ experience in hospitality with a minimum 1-2 years’ experience in a Captain or Supervisor role with a proven track record of working within a celebrity branded or brand partner restaurant. The successful candidate must possess excellent communication skills, have experience in working within a fast-paced environment, supervising large diverse teams and can work under pressure. As a brand ambassador for Bread Street Kitchen and Atlantis The Palm you will build an excellent rapport with your team and our guests.