Kitchen Manager

Cape Town - South Africa

Monthly Salary: Not Disclosed

Posted on: 9 hours ago

Vacancies: 1 Vacancy

Department:

Hospitality

Job Summary

Position Overview
Our client is seeking an experienced Kitchen Manager to lead and manage the entire back-of-house (BOH) operation. The ideal candidate is a culinary leader with strong organizational skills a deep commitment to food safety and quality and the ability to inspire a team to deliver consistently excellent results.

Key Responsibilities
1. BOH Operations Management:
- Oversee all kitchen operations to ensure service runs efficiently and meets brand standards during every shift.
- Ensure all prep is completed in line with expected trading volumes and quality standards.
- Manage section flow during service maintaining optimal docket times and communication with the front of house.
- Ensure daily prep and production plans are followed accurately.
- Coordinate closely with the General Manager and FOH for smooth service delivery and guest satisfaction.

2. Food Quality & Presentation:
- Maintain Brands premium food standards every dish must reflect consistency attention to detail and standard presentation as per the recipe manual.
- Perform regular quality checks on ingredients prep items and plated food.
- Provide ongoing training to ensure the team understands specifications cooking techniques and hygiene protocols.

3. Inventory & Cost Control:
- Manage stock levels and orders to prevent over/understocking while controlling food cost targets.
- Ensure accurate portion control and waste management systems are followed.
- Conduct weekly stock takes and report variances and waste to the GM or area manager.
- Maintain tight controls over transfers deliveries and supplier performance.

4. Staff Leadership & Development:
- Supervise train and coach the kitchen team including grillers line cooks scullery and prep staff.
- Create staff schedules aligned with labor budgets and trading patterns.
- Conduct daily pre-shift meetings performance evaluations and disciplinary processes when needed.
- Foster a culture of pride discipline and accountability within the kitchen.

5. Hygiene Health & Safety Compliance:
- Ensure the kitchen is always audit-ready by enforcing daily and weekly cleaning schedules.
- Maintain compliance with all health hygiene and food safety regulations (HACCP or equivalent).
- Conduct regular risk assessments and enforce PPE and safety procedures.
- Ensure all equipment is maintained and breakdowns are reported and followed up urgently.

6. Communication & Reporting
- Collaborate with the GM on menu changes cost-saving initiatives and service reviews.
- Submit kitchen performance reports as required (e.g. production logs waste prep plans).
- Communicate clearly and respectfully with FOH management to ensure a unified team approach.

Minimum Requirements:
- 3 years in a kitchen leadership role preferably in an upmarket or fine dining establishment.
- Strong understanding of grill cooking meat preparation and classical culinary techniques.
- Proven experience managing a kitchen team of 815 staff.
- Solid knowledge of kitchen systems food costing and stock control.
- Strong leadership coaching and disciplinary skills.
- Computer literacy for ordering scheduling and reporting (Excel Pilot GAAP etc.). Preferred Qualifications
- Culinary Diploma or Professional Cookery certification.
- Experience working in a franchise environment or with a national restaurant group.
- Knowledge of HACCP food labelling and allergen protocols.

If you have not received feedback within two weeks please consider your application unsuccessful.

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Required Experience:

Manager

Position Overview Our client is seeking an experienced Kitchen Manager to lead and manage the entire back-of-house (BOH) operation. The ideal candidate is a culinary leader with strong organizational skills a deep commitment to food safety and quality and the ability to inspire a team to deliver con...