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Job Scope for Team Lead (Kitchen) – Nasi Padang Restaurant
1. Kitchen Operations Management
Supervise daily kitchen operations to ensure smooth workflow.
Coordinate food preparation and cooking processes to maintain efficiency.
Ensure all dishes are prepared according to restaurant standards.
Monitor food quality, taste, and presentation before serving.
2. Staff Supervision & Training
Lead and manage kitchen staff, including assistant cooks and helpers.
Assign tasks and ensure all team members follow kitchen procedures.
Provide training on cooking techniques, food hygiene, and safety standards.
Motivate and guide the team to improve productivity and teamwork.
3. Food Quality & Hygiene Control
Ensure all food preparation meets hygiene and safety regulations.
Maintain cleanliness of kitchen areas, cooking equipment, and storage.
Implement proper food handling and storage practices.
Conduct routine checks on food quality and expiry dates.
4. Inventory & Stock Management
Monitor ingredient stock levels and coordinate ordering with suppliers.
Reduce food wastage by optimizing inventory usage.
Ensure proper storage of raw ingredients and cooked food.
5. Kitchen Equipment & Maintenance
Oversee the proper use and maintenance of kitchen equipment.
Report any damaged or malfunctioning equipment to management.
Ensure the kitchen operates efficiently without disruptions.
6. Menu Planning & Cost Control
Assist in developing and improving Nasi Padang menu items.
Ensure portion control to maintain food cost efficiency.
Work with management to create cost-effective recipes without compromising quality.
7. Communication & Coordination
Act as the main point of contact between the kitchen and front-of-house staff.
Ensure smooth coordination for food orders, especially during peak hours.
Address and resolve any kitchen-related issues promptly.
1. Kitchen Operations Management
Supervise daily kitchen operations to ensure smooth workflow.
Coordinate food preparation and cooking processes to maintain efficiency.
Ensure all dishes are prepared according to restaurant standards.
Monitor food quality, taste, and presentation before serving.
2. Staff Supervision & Training
Lead and manage kitchen staff, including assistant cooks and helpers.
Assign tasks and ensure all team members follow kitchen procedures.
Provide training on cooking techniques, food hygiene, and safety standards.
Motivate and guide the team to improve productivity and teamwork.
3. Food Quality & Hygiene Control
Ensure all food preparation meets hygiene and safety regulations.
Maintain cleanliness of kitchen areas, cooking equipment, and storage.
Implement proper food handling and storage practices.
Conduct routine checks on food quality and expiry dates.
4. Inventory & Stock Management
Monitor ingredient stock levels and coordinate ordering with suppliers.
Reduce food wastage by optimizing inventory usage.
Ensure proper storage of raw ingredients and cooked food.
5. Kitchen Equipment & Maintenance
Oversee the proper use and maintenance of kitchen equipment.
Report any damaged or malfunctioning equipment to management.
Ensure the kitchen operates efficiently without disruptions.
6. Menu Planning & Cost Control
Assist in developing and improving Nasi Padang menu items.
Ensure portion control to maintain food cost efficiency.
Work with management to create cost-effective recipes without compromising quality.
7. Communication & Coordination
Act as the main point of contact between the kitchen and front-of-house staff.
Ensure smooth coordination for food orders, especially during peak hours.
Address and resolve any kitchen-related issues promptly.