Kitchen Manager Yana Restaurant

Lead by example in preparing, cooking, and presenting dishes according to Yana’s standards. Ensure consistent quality, taste, and presentation across all menu items. Collaborate with the Executive Chef to develop and test new dishes, seasonal specials, and signature items. Manage day-to-day kitchen functions including service flow, prep, plating, and closing duties. Ensure all stations are staffed and running efficiently across all shifts. Oversee mise en place, kitchen readiness, and smooth transition from prep to service. Recruit, train, supervise, and retain skilled kitchen staff across all levels. Prepare weekly rotas and ensure optimal staffing levels aligned with service demand. Conduct performance reviews, give constructive feedback, and develop training plans. Foster a disciplined, respectful, and cooperative kitchen culture. Track ingredient levels, place orders, and manage supplier relationships to ensure timely, high-quality deliveries. Conduct regular stock counts and maintain accurate records of usage and waste. Ensure availability of specialty ingredients for Pan-Asian and Peruvian dishes. Monitor food costs and implement controls to maintain budget targets. Reduce waste and improve yield through portion control and efficient prep practices. Analyze daily/weekly reports to drive profitability without compromising quality. Maintain full compliance with UAE food safety laws and HACCP standards. Enforce strict hygiene protocols across all kitchen areas. Train staff on sanitation procedures, cross-contamination prevention, and safe food handling. Ensure all kitchen equipment is used properly, cleaned, and regularly maintained. Identify repair needs and coordinate timely servicing or replacements. Conduct daily inspections to prevent equipment-related delays during service. Coordinate with FOH management to ensure alignment between kitchen and service teams. Attend management meetings and contribute insights on operations, planning, and performance. Communicate clearly with team members on changes, updates, and expectations. Monitor customer feedback related to food quality and respond proactively to resolve concerns. Use guest reviews and staff insights to make data-driven improvements. Engage occasionally with VIP guests or during special events to personalize service. Lead kitchen planning for private dining, events, and seasonal promotions. Train the team on new menus and ensure flawless execution during high-volume occasions. Work closely with events and marketing to meet brand and guest expectations.