Kitchen Manager

SUMMARY:
The Kitchen Manager is responsible for the efficient day-to-day operation of the kitchen, ensuring high standards of food quality, hygiene, stock control, and team performance. The role focuses on maintaining a well-organised kitchen, controlling food costs, managing inventory, supervising kitchen staff, and ensuring compliance with health and safety regulations while delivering an exceptional dining experience.
Key Responsibilities
Kitchen Operations

• Oversee the daily operation of the kitchen to ensure smooth and efficient service.
• Ensure all food is prepared and presented according to established recipes and quality standards.
• Coordinate food preparation to meet service requirements and minimise delays.
• Monitor kitchen cleanliness, organisation, and equipment maintenance.
• Ensure compliance with company policies and standard operating procedures.

• Supervise, motivate, and support kitchen staff.
• Assist with recruitment, onboarding, and training of new employees.
• Prepare staff schedules and manage attendance.
• Conduct performance reviews and provide ongoing coaching.
• Promote teamwork and maintain a positive working environment.

• Order food, beverages, and kitchen supplies in line with operational requirements.
• Conduct regular stock takes and maintain accurate inventory records.
• Monitor stock rotation using FIFO principles.
• Minimise food waste through effective stock management and portion control.
• Build and maintain strong relationships with suppliers.

• Monitor and control food costs and kitchen expenses.
• Ensure recipes are followed to maintain portion consistency and profitability.
• Assist with budgeting and cost-saving initiatives.
• Analyse kitchen performance and recommend operational improvements.

• Ensure compliance with HACCP, food safety, and hygiene regulations.
• Maintain a clean, safe, and organised kitchen environment.
• Conduct regular hygiene and safety inspections.
• Ensure proper storage and handling of food products.

• Maintain consistent food quality and presentation standards.
• Address guest feedback relating to food quality.
• Support menu implementation and seasonal changes.
• Assist in testing and introducing new dishes where required.

• Complete daily kitchen reports and checklists.
• Maintain purchasing records and supplier documentation.
• Monitor equipment servicing and maintenance schedules.
• Ensure compliance with licensing and health regulations.

POSITION INFO:
Minimum Requirements Diploma or Certificate in Culinary Arts, Professional Cookery, Hospitality Management, or a related field. Minimum of 3-5 years' experience in a supervisory or management role within a hotel, lodge, restaurant, or catering environment. Previous experience managing kitchen operations and staff. Qualifications Culinary qualification from a recognised institution. Food Safety\/HACCP Certification. First Aid Certification (advantageous). Technical Skills Strong knowledge of kitchen operations and food production. Experience with food costing, budgeting, and inventory control. Understanding of HACCP and food safety regulations. Proficiency in Microsoft Office and kitchen inventory\/POS systems. Knowledge of menu planning and portion control. Ability to analyse food cost reports and operational performance. Core Competencies Strong leadership and supervisory skills. Excellent organisational and planning abilities. Effective communication and interpersonal skills. Financial awareness and cost-control mindset. Problem-solving and decision-making skills. Ability to multitask in a fast-paced environment. High attention to detail. Ability to motivate and develop kitchen staff. Personal Attributes Passion for food quality and service excellence. Professional, dependable, and well-organised. Calm under pressure with a hands-on approach. Flexible and adaptable to operational demands. Positive attitude and commitment to continuous improvement. Key Performance Indicators (KPIs) Consistent food quality and presentation. Food cost percentage and budget adherence. Inventory accuracy and stock loss prevention. Compliance with food safety and hygiene standards. Kitchen cleanliness and audit results. Staff productivity, training, and retention. Reduction in food waste. Guest satisfaction and feedback. Timely and efficient service delivery. Working Conditions Based in a hotel, lodge, resort, restaurant, or commercial kitchen. Requires standing for extended periods and working in a fast-paced environment. Flexible hours, including early mornings, evenings, weekends, and public holidays. May be required to assist during peak service periods, special events, and functions.