Kitchen Manager

Description:

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.Menu & Food Quality: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.Stock and Inventory Control: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.Staff Management:Train, mentor and discipline kitchen staff.Lead kitchen team in delivering consistent and timely meals during service.Promote teamwork and maintain high staff morale.Health & Safety Compliance: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.Cost Control & Budgeting: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.Guest Satisfaction:Handle guest dietary requirements and complaints related to food.Collaborate with front-of-house for special events, weddings, and banquets. Education & Certifications:

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

Experience:

• 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.

Skills:

• 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.

Requirements:

Education & Certifications:

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

Experience:

• 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.

Skills:

• 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.

Education & Certifications:

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

Experience:

• 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.

Skills:

• 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.

• 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.