Kitchen Manager

Minimum Requirements Matric Completed diploma in Professional Cookery Proven experience as a Kitchen Manager or similar role (minimum 5 years) The ability to communicate and collaborate effectively with team members and client Strong knowledge of food safety and sanitation standards Excellent leadership and organizational skills Ability to work in a fast-paced environment under pressure Culinary expertise and cooking techniques knowledge Financial management and cost control abilities Communication and interpersonal skills Technology proficiency for inventory and reporting systems Physical stamina for kitchen operations Good knowledge of plus point system. Great knowledge of food cost and menu planning Strong management skills Strong conferencing experience is essential Roles and Responsibilities Staff Management Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants Schedule shifts and delegate tasks effectively to optimize productivity Monitor staff performance and provide constructive feedback Conduct performance evaluations and development planning Implement training programs for culinary skills and safety protocols Foster a positive and collaborative kitchen environment Manage disciplinary actions when necessary Build team morale and maintain high engagement levels Operations & Quality Control Ensure consistent food quality and presentation standards Maintain compliance with health and safety regulations Oversee food preparation and cooking processes Apply all Brand Standards as per SOPs Monitor kitchen workflow and efficiency Implement quality control systems Coordinate with restaurant management for service excellence Maintain recipe standardization and portion control Inventory & Budgeting Manage inventory levels and order supplies as needed Monitor food costs and minimize waste through effective controls Work within budget constraints and optimize kitchen efficiency Negotiate with suppliers for optimal pricing and quality Track key performance indicators for cost management Implement inventory rotation systems Analyse usage patterns and adjust procurement accordingly Prepare cost analysis reports Sanitation & Safety Enforce cleanliness and hygiene standards throughout kitchen operations Conduct regular inspections and maintain comprehensive records Ensure proper food storage and labelling protocols Implement HACCP principles and food safety management systems Coordinate equipment maintenance and cleaning schedules Monitor temperature controls and food safety procedures Train staff on safety protocols and emergency procedures Ensure compliance with local health department regulations Communication & Collaboration Coordinate with front-of-house staff for smooth service delivery Communicate effectively with vendors and suppliers Report to upper management on kitchen performance metrics Support special events and catering requirements Participate in management meetings and strategic planning Menu & Innovation Management Implement new recipes and cooking techniques Monitor food trends and guest preferences Conduct cost analysis for menu items Support promotional activities and special events Ensure menu compliance with dietary requirements Maintain recipe documentation and specifications Administrative Management Maintain accurate records and documentation systems Prepare operational reports and performance metrics Manage kitchen equipment and maintenance schedules Ensure regulatory compliance and audit readiness Monitor labor costs and productivity measures Implement standard operating procedures Coordinate with other hotel departments #J-18808-Ljbffr