Kitchen Manager

SUMMARY:
Overview: The Kitchen Manager oversees the day-to-day operations of the kitchen to ensure efficient service, consistent food quality, and compliance with hygiene and safety standards. This role involves managing kitchen staff, controlling costs, maintaining inventory, and ensuring that all dishes are prepared to the establishment’s standards. The Kitchen Manager works closely with the Head Chef, Front of House team, and management to deliver an exceptional customer experience.
Key Responsibilities
1. Kitchen Operations Management
Oversee all kitchen activities, ensuring smooth and efficient service.
Implement and maintain food preparation procedures and kitchen workflows.
Maintain a clean, organized, and safe kitchen environment.
Ensure adherence to food safety regulations and health department standards.

2. Staff Supervision & Training
Manage, train, and schedule all kitchen staff (chefs, cooks, scullery, etc.).
Conduct performance evaluations and provide coaching where needed.
Manage shift plans to ensure adequate staffing levels during peak hours.

3. Inventory & Stock Control
Manage stock levels, complete stocktakes, and monitor daily usage.
Place orders with suppliers and maintain strong vendor relationships.
Minimise stock wastage and ensure cost-effective kitchen operations.

4. Quality Control
Ensure all meals are prepared according to standard recipes and presentation guidelines.
Conduct regular checks on food quality, freshness, and portion control.
Monitor equipment performance and ensure maintenance or repairs are done promptly.

5. Cost & Budget Management
Control food costs, labour costs, and wastage.
Work with management on menu planning, pricing, and costings.
Analyse kitchen performance metrics and report to management.

6. Compliance & Safety
Enforce strict hygiene, sanitation, and safety procedures.
Ensure compliance with workplace safety and hazard control protocols.
Keep all kitchen documentation and logs up to date (temperatures, cleaning schedules, etc.).

POSITION INFO:
Qualifications
Diploma in Culinary Arts, Hospitality Management, or related field (preferred).
Food Safety and Hygiene certification.
Valid health and safety training/certification advantageous.

Experience
3–5 years' experience in a professional kitchen environment.
At least 1–2 years in a supervisory or management role.
Experience with stock control, cost management, and staff leadership.
Strong understanding of kitchen equipment, food preparation, and menu planning.

Skills & Competencies
Strong leadership and people management skills.
Excellent communication and teamwork abilities.
Strong organisational and time management skills.
Ability to handle pressure and maintain high standards.
Knowledge of food costing and kitchen financials.
Problem-solving mindset and ability to make quick decisions.