10 Characteristics of Highly Effective Kitchen Managers In most restaurants there’s no one person that impacts your day-to-day profitability and success like the one who manages your kitchen. Here are 10 traits that we’ve noticed consistently in kitchen managers of highly successful independent restaurants.How does YOUR kitchen manager measure up?  1. The best KMs can be found in the kitchen, not the office.  2. They keep the recipe binders up-to-date, in good condition and easy to get to.  3. They make using the recipe cards mandatory. They don’t trust     anyone’s memory.  4. They plan for “teaching moments” every day.  5. They conduct food demonstrations in shift meetings.  6. They perform detailed line checks before every shift.  7. They develop key people at the window and expo stations.  8. They constantly encourage communication and organization.  9. They are dedicated to achieving your ticket time goals. 10. They manage the “flow” and don’t get tied to one task.  How’s YOUR KM doing? If there’s room for improvement, come up with your own “teaching moments.”  There’s no substitute for the right mix of coaching, training and clearly communicated standards to improve the execution and elevate the performance of your kitchen.

Jeanette Marcelle, Marlene Enterprises!


About Jeanette Marcelle

Jeanette R. M Marcelle, a multitalented young entrepreneur who holds a Masters of Business Administration in Marketing from Anglia Ruskin University, a BA (Hons) in Human Resources Management also from Anglia Ruskin University. Also a graduated of the Trinidad and Tobago Hospitality and Tourism Institute, Jeanette owns and operates her private catering company Marlene Enterprise Ltd which provides catering services for Weddings, Parties and other special occasions. Notably, she is the “angel chef” who caters hundreds of lunches on Christmas Day on behalf of a charitable organization, for persons who are in need in and around Port of Spain. Jeanette has 14 years’ of experience in the culinary industry and 7 years management experience. She also has experience in implementing HACCP procedures holding certification in Food Sanitation, Safety and Microbiology from the United States Public Health. She did her industry training as a cook-trainee at the Trinidad Hilton Hotel and Conference Centre, under the first female Executive chef to hold the reins at Hilton Trinidad. Also, a three tenure with Royal Caribbean International Luxury Cruise Line, as well as working around the Caribbean and among some of the top Chefs in Trinidad and Tobago. Jeanette was a finalist in the Angostura Masters Culinary Competition in 2008 and 2010, also, a finalist in the Nestle Maggie first ever (2014) Easter bake off competition in the dessert category. Third place winner in the innovative chocolate cuisine 2015. Her style of cooking is a fusion of French, Italian and Caribbean cuisine. Among her many and varied accomplishments Jeanette has managed two retail stores, three restaurants and has been the Human Resource Assistant at an organization where she was responsible for overseeing the human resource related matters for over eighty (80) staff members. Jeanette is currently the Human Resource Manager at one of the oldest Sports apparel company. Despite her busy schedule Jeanette always finds time for outdoor activities, she is an avid nature lover and enjoys hiking, swimming and camping. She loves traveling and has visited several countries in North America and Europe. In her quiet time Jeanette spends time reading and meditating. https://chefsroll.com/JeanetteRMarcelle
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