Kitchen Manager

SUMMARY:
Key Responsibilities:
Operational Management:

• Oversee daily kitchen operations to ensure consistent high-quality food preparation and presentation.
• Implement and maintain food safety and hygiene standards (HACCP compliant).
• Supervise and schedule kitchen staff including chefs, cooks, and scullers.
• Ensure smooth coordination between kitchen and service teams.

• Work closely with the Executive Chef or Head Chef on seasonal and signature menu planning.
• Ensure dishes are prepared to specified recipes and presentation standards.
• Conduct daily taste tests and quality checks.

• Monitor stock levels and place orders to avoid shortages and overstocking.
• Conduct regular stock takes and ensure proper storage and rotation (FIFO).
• Control food costs and minimise waste.

• Train, mentor and discipline kitchen staff.
• Lead kitchen team in delivering consistent and timely meals during service.
• Promote teamwork and maintain high staff morale.

• Enforce hygiene and sanitation standards in compliance with local health regulations.
• Ensure all kitchen equipment is maintained and in safe working condition.
• Keep accurate records of temperature checks, cleaning schedules, and incident reports.

• Work within food cost targets and identify areas for cost saving.
• Assist with budget preparation for the kitchen department.
• Monitor profitability of menus and recommend pricing adjustments when needed.

• Handle guest dietary requirements and complaints related to food.
• Collaborate with front-of-house for special events, weddings, and banquets.

POSITION INFO:
Education & Certifications:

• Culinary Diploma or Certificate from a recognized institution.
• Food Safety and First Aid certification (advantageous).

• Minimum 3–5 years' experience as a Kitchen Manager or Sous Chef in a 4 or 5-star hotel or fine-dining restaurant.
• Proven experience managing a kitchen team in a high-end environment.
• Experience with menu costing and supplier negotiation.

• Strong leadership and people management skills.
• Excellent knowledge of modern and traditional cooking techniques.
• Ability to multitask and work under pressure.
• Good computer skills (Excel, stock systems, POS).
• Strong communication and interpersonal abilities.