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Kitchen Manager
Kitchen Manager
Reasons to use Rodeo
I’m in my final year doing Economics and I don’t know whether to apply for grad schemes now or do a masters first. What do you think?
Honest answer — it depends on where you want to end up. A lot of top grad schemes (Big 4, civil service, banking) don’t need a masters. Let’s look at the ones you’d be competitive for now, and we can decide if a masters actually adds anything.
Also worth knowing: most autumn 2026 applications are open now. Timing matters more than you think.
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Grad scheme, placement, apprenticeship? Not sure what you want yet — that's fine. Your agent talks it through with you and turns "I have no idea" into a shortlist.
Graduate Consultant — 2026 Scheme
Why you're a good match
StrongYour economics background and your summer at a regional bank line up with what PwC looks for on the consulting scheme. Applications close in four weeks.
See breakdownIt searches the market for you
Every day your agent scans the market matching roles against what actually matters to you, not just keywords on a CV.
Why you're a good match
You’ve got the grades and the economics background, and your bank internship is exactly the experience this scheme looks for. Apply soon — deadlines close within the month.
Experience fit
Your summer at the bank plus your econometrics coursework map directly to the day-one responsibilities on this scheme — client modelling, market briefings, and deal support.
Only hits
No noise. No "maybe this fits." Just roles with a clear explanation of why they're right — and where to focus when applying.
Duties And Responsibilities


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A Kitchen Manager supervises kitchen duties by managing the pantry, inventory, controlling how food is stored and prepared, and supervising customer service.
Successful Kitchen Managers guide their restaurant’s kitchen team to ensure:
- Quality and timely food delivery
- Customer satisfaction
Some of the key responsibilities include:
- Ensuring all food items and products are stored, prepared, and served according to the restaurant’s recipe, preparation, and portion standards
- Evaluating and disciplining kitchen personnel while making employment and termination decisions
- Ordering kitchen materials and ingredients based on menu and market demand
- Supervising food preparation while ensuring customer satisfaction
- Maintaining clean working environments through adherence to preventive maintenance measures
- Keeping inventory levels adequate and conducting weekly inventories
- Collaborating with Restaurant Managers to create menu items, pricing, and establish portion sizes per meal
- Scheduling shifts according to business hours, days, and special occasions
- Overseeing employee training to ensure safe operation of kitchen equipment and utensils and proper handling of heavy items and hazardous materials
“It took my CV and asked me questions relevant to understanding what kind of jobs to suggest for me. Suggestions were almost perfect. Jobs were exactly what I’ve been looking for.”
Jessica, London
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