Kitchen Manager

SUMMARY:
Job Overview:
The Kitchen Manager is responsible for overseeing all kitchen operations within a boutique hotel, ensuring high-quality food preparation, consistency in presentation, and efficient kitchen management. This role involves managing kitchen staff, maintaining hygiene and safety standards, controlling costs, and delivering an exceptional dining experience aligned with the hotel’s brand.
Key Responsibilities:
Oversee daily kitchen operations to ensure smooth and efficient service
Plan, develop, and update menus in line with the hotel’s concept and guest expectations
Supervise and train kitchen staff, ensuring high performance and teamwork
Maintain food quality, taste, and presentation standards at all times
Manage stock control, ordering, and supplier relationships
Monitor food costs, portion control, and wastage to stay within budget
Ensure compliance with health, safety, and hygiene regulations
Coordinate with front-of-house teams to ensure seamless service delivery
Handle guest feedback and special dietary requirements professionally
Implement and maintain standard operating procedures within the kitchen
Schedule staff shifts and manage labour costs effectively
Ensure proper maintenance and cleanliness of kitchen equipment and facilities

POSITION INFO:
Minimum Requirements:
Diploma or certificate in Culinary Arts or Hospitality Management
Proven experience as a Kitchen Manager, Head Chef, or similar role (preferably in a boutique hotel or luxury environment)
Strong leadership and team management skills
Excellent knowledge of food safety standards and kitchen best practices
Ability to work under pressure in a fast-paced environment
Good financial acumen with experience in budgeting and cost control
Strong organisational and time-management skills
Flexibility to work shifts, weekends, and public holidays
Preferred Skills & Competencies:
Creativity and passion for food and presentation
Strong attention to detail
Excellent communication and interpersonal skills
Ability to multitask and problem-solve effectively
Knowledge of current food trends and guest preferences
Experience with inventory and kitchen management systems