Kitchen Manager

Key Responsibilities: Operational Management: Oversee all aspects of kitchen operations, including inventory, ordering, scheduling, and workflow to ensure efficiency and quality. Menu Execution: Collaborate with the Head Chef to ensure consistent preparation and presentation of all menu items. Cost Control: Manage food costs and budgets effectively by monitoring waste, portion control, and supplier relationships. Staff Leadership: Recruit, train, and mentor kitchen staff, fostering a collaborative and professional work environment. Compliance and Standards: Ensure compliance with health, safety, and hygiene standards in line with regulatory requirements. Quality Assurance: Maintain the highest standards of food quality, flavor, and presentation. Problem Solving: Address and resolve any operational or staffing challenges swiftly and effectively. Inventory Management: Conduct regular stock checks and ensure adequate supply levels for smooth service. Key Requirements: Experience: At least 3 years of experience as a Kitchen Manager or Senior Chef in a boutique hotel or upscale dining environment. Leadership Skills: Proven ability to lead and manage a diverse kitchen team with professionalism and efficiency. Financial Acumen: Experience managing budgets, food costs, and profit margins. Culinary Knowledge: Strong culinary skills and knowledge of current food trends, ingredients, and preparation techniques. Education: Diploma or degree in Culinary Arts or Hospitality Management is preferred. Attention to Detail: Meticulous approach to kitchen organization and quality control. Communication: Excellent communication skills with the ability to liaise effectively with the front-of-house team. Adaptability: Ability to thrive in a fast-paced, high-pressure environment.

Location: Polokwane, ZA

Posted Date: 3/8/2025