Kitchen Manager

7 days ago
limpopo za, Limpopo Bright Placements (PTY) Ltd Full-time

Minimum Requirements

  • Diploma or Certificate in Culinary Arts, Professional Cookery, Hospitality Management, or a related field.
  • Minimum of 3–5 years' experience in a supervisory or management role within a hotel, lodge, restaurant, or catering environment.
  • Previous experience managing kitchen operations and staff.

Qualifications

  • Culinary qualification from a recognised institution.
  • Food Safety/HACCP Certification.
  • First Aid Certification (advantageous).

Technical Skills

  • Strong knowledge of kitchen operations and food production.
  • Experience with food costing, budgeting, and inventory control.
  • Understanding of HACCP and food safety regulations.
  • Proficiency in Microsoft Office and kitchen inventory/POS systems.
  • Knowledge of menu planning and portion control.
  • Ability to analyse food cost reports and operational performance.

Core Competencies

  • Strong leadership and supervisory skills.
  • Excellent organisational and planning abilities.
  • Effective communication and interpersonal skills.
  • Financial awareness and cost-control mindset.
  • Problem-solving and decision-making skills.
  • Ability to multitask in a fast‑paced environment.
  • High attention to detail.
  • Ability to motivate and develop kitchen staff.

Personal Attributes

  • Passion for food quality and service excellence.
  • Professional, dependable, and well‑organised.
  • Calm under pressure with a hands‑on approach.
  • Flexible and adaptable to operational demands.
  • Positive attitude and commitment to continuous improvement.

Key Performance Indicators (KPIs)

  • Consistent food quality and presentation.
  • Food cost percentage and budget adherence.
  • Inventory accuracy and stock loss prevention.
  • Compliance with food safety and hygiene standards.
  • Kitchen cleanliness and audit results.
  • Staff productivity, training, and retention.
  • Reduction in food waste.
  • Guest satisfaction and feedback.
  • Timely and efficient service delivery.

Working Conditions

  • Based in a hotel, lodge, resort, restaurant, or commercial kitchen.
  • Requires standing for extended periods and working in a fast‑paced environment.
  • Flexible hours, including early mornings, evenings, weekends, and public holidays.
  • May be required to assist during peak service periods, special events, and functions.

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