Kitchen Manager
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Company Description
Rondebosch Golf Club is a well-established golf and hospitality destination located at cnr Klipfontein Rd, Western Cape, South Africa. The club offers members and guests a welcoming environment that combines quality recreational facilities with dining and event services. As part of its commitment to service excellence, the club maintains a professional kitchen and food & beverage operation to support its restaurant, bar, and function areas. Team members join a close-knit, service-focused environment where reliability, quality, and guest satisfaction are highly valued.
Role Description
The Kitchen Manager is a full-time, on-site role based at Rondebosch Golf Club in Western Cape, South Africa. This role oversees daily kitchen operations, including planning Production, supervising food preparation and cooking, and ensuring consistent food quality and presentation. The Kitchen Manager manages inventory, ordering, and stock rotation, and maintains compliance with health, safety, and hygiene standards. Responsibilities include training and scheduling kitchen staff, coordinating with front-of-house and events teams, and controlling food costs and wastage. The role requires hands‑on involvement during service, support for club events and functions, and continuous improvement of kitchen processes to enhance guest experience.
Qualifications
- Strong practical skills in Food Preparation and Cooking, with the ability to deliver consistent, high-quality dishes.
- Experience in Food operations, including coordination with front‑of‑house teams and service for events or functions.
- Proven ability to maintain Food Quality standards, including portion control, presentation, and adherence to food safety regulations.
- Culinary Management experience, including staff supervision, scheduling, stock management, and cost control and systems like Lightspeed and Market Man inventory management system.
- Formal culinary training or relevant professional certification is beneficial.
- Knowledge of local health and safety regulations and best practices in kitchen hygiene.
- Strong organisational and time management skills, with the ability to work effectively in a fast‑paced environment.
- Leadership and communication skills to guide diverse teams and collaborate with other departments.
- Prior experience as a Kitchen Manager, Sous Chef, or similar leadership role in hospitality or club environments is an advantage.
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