[POPEYES] Kitchen Manager-In-Training (RMIT)

RESTAURANT MANAGER-IN-TRAINING (RMIT) Kitchen Manager-in-Training (KMIT) – Job Scope & Responsibilities Position Overview The Kitchen Manager-in-Training (KMIT) is responsible for learning and executing all kitchen operations in accordance with Popeyes SOPs. This role supports the Restaurant Manager (RM) and Restaurant Manager-in-Training (RMIT) in ensuring food quality, safety, operational efficiency, and team performance. * Reporting Line: Reports directly to Restaurant Manager (RM) and Restaurant Manager-in-Training (RMIT) * Work Schedule: 6 days per week, 60 hours per week (including peak periods, weekends, and public holidays) * Primary Objective: To be fully competent in managing kitchen operations, food safety compliance, and team leadership 1. Opening Procedures -Arrive before shift and ensure kitchen readiness -Check equipment (fryers, grills, refrigerators) is functioning properly -Verify food stock levels and thawing/prep status -Ensure all staff are in proper uniform and hygiene-compliant (hairnets, gloves) -Conduct brief team briefing (targets, promotions, roles) 2. Food Preparation SOP -Follow standardized recipes and portion sizes strictly (SOP) -Use prep charts for daily production planning -Ensure FIFE (First-expired, First-Out) for all ingredients -Label all prepared items with date/time -Maintain holding times for cooked food (discard if expired) 3. Cooking & Service Procedures -Monitor cooking times based on SOP -Ensure orders are prepared within target service time -Coordinate with front counter for peak-hour flow (must help front as well if busy timing) -Double-check order accuracy before serving -Maintain speed of service and food quality 4. Food Safety & Hygiene SOP -Enforce handwashing every 30 minutes -Maintain proper food storage temperatures: -Chiller: 0–4°C -Freezer: -18°C or below -Prevent cross-contamination (raw vs cooked separation) -Conduct daily temperature and hygiene logs 5. Inventory & Stock Control Procedures -Record wastage and report variances ( report to restaurant manager) -Assist in placing orders based on par levels( report to manager) -Check supplier deliveries (quality, quantity, expiry) -Store items immediately in correct conditions 6. Staff Management SOP -Assign stations (fryer, prep, packing) -Monitor staff performance and productivity -Provide on-the-job training for new crew -Ensure staff follow SOPs and safety rules -Handle minor conflicts and escalate when needed 7. Cleaning & Maintenance Procedures -Follow cleaning schedule (hourly, daily, weekly tasks) -Ensure equipment is cleaned after use -Conduct end-of-day deep cleaning -Report faulty equipment immediately to manager -Maintain pest control standards 8. Closing Procedures -Ensure all food items are stored or discarded properly -Clean and sanitize all kitchen areas -Turn off equipment safely -Complete daily reports (sales, wastage, incidents) -Secure kitchen and storage areas 9. Emergency Procedures -Handle equipment failure (switch off, report immediately) -Respond to food safety incidents (e.g., contamination) -Report accidents and complete incident reports 10. Training & Development -Learn all stations (multi-skill training) -Assist Restaurant Manager in shift leadership -Understand KPIs (speed, quality, cost, hygiene and audit)