Kitchen Manager

SUMMARY:
Purpose of the Position
The Kitchen Manager is responsible for overseeing the daily operations of the kitchen within a hospitality establishment. The role ensures efficient food preparation, high food quality standards, proper stock control, staff supervision, and compliance with health and safety regulations.
 
Key Responsibilities
Kitchen Operations

• Manage daily kitchen activities and food preparation.
• Ensure meals are prepared and presented according to standards.
• Monitor food quality, portion sizes, and presentation.
• Coordinate kitchen operations during busy service periods.

• Supervise chefs, cooks, and kitchen staff.
• Prepare staff schedules and duty rosters.
• Train and motivate kitchen employees.
• Ensure teamwork and discipline in the kitchen.

• Monitor stock levels and order kitchen supplies.
• Control food costs and minimise wastage.
• Conduct stocktaking and inventory checks.
• Ensure proper storage of food and supplies.

• Ensure compliance with food safety and hygiene regulations.
• Maintain cleanliness and sanitation in the kitchen.
• Conduct regular safety inspections.
• Ensure proper use of kitchen equipment.

• Assist with budgeting and cost management.
• Maintain kitchen records and reports.
• Work with management on menu planning and pricing.

• Ensure food quality meets guest expectations.
• Assist in handling food-related customer complaints.

POSITION INFO:
Minimum Qualifications

• Diploma or Certificate in Culinary Arts, Professional Cookery, Hospitality Management, or related field.
• Food safety and hygiene certification is advantageous.

• 3–5 years’ experience in kitchen operations.
• Supervisory or management experience preferred.
• Experience in hotels, restaurants, lodges, or catering establishments.

• Food preparation and kitchen management.
• Health, hygiene, and food safety regulations.
• Stock and inventory control.
• Cost control and budgeting.
• Kitchen equipment and maintenance procedures.

• Leadership and staff management skills.
• Strong organisational and time-management skills.
• Communication and interpersonal skills.
• Problem-solving and decision-making abilities.
• Ability to work under pressure.

• Professional and responsible.
• Attention to detail.
• Creative and organised.
• Ability to multitask.
• Team player with leadership qualities.

• Fast-paced kitchen environment.
• Shift work, including weekends and public holidays.
• Exposure to heat, kitchen equipment, and long working hours.