Kitchen Management refers to the organization and coordination of all activities within a kitchen. This includes overseeing food preparation, ensuring safety and hygiene standards, managing inventory, and scheduling staff. Effective kitchen management helps maintain a smooth workflow and enhances the overall dining experience. Additionally, Kitchen Management involves budgeting and cost control to maximize profitability. Managers must also train staff, implement menu planning, and maintain equipment. By focusing on these areas, kitchen managers can create a productive environment that meets customer expectations while ensuring quality and efficiency in food service.