Kitchen Manager

Job Description Our client, a well established Restaurant in Grahamstown, is seeking a experience Culinary Kitchen Manager to join the team

• Oversee and manage all aspects of the kitchen operations, including food preparation, cooking, plating, and food safety standards.
• Develop and enforce kitchen policies and procedures to ensure smooth operations, cleanliness, and efficiency.
• Coordinate with the restaurant management team to ensure seamless coordination between the kitchen and front-of-house staff.
• Monitor inventory levels, order supplies, and maintain proper stock levels to support daily operations
• Collaborate with the executive chef and culinary team to create innovative and enticing menus that align with our restaurant's concept and target audience.
• Conduct regular menu reviews and updates to introduce seasonal dishes and maintain a diverse and appealing menu selection.
• Ensure consistent quality and presentation of dishes through regular training, recipe standardization, and food tasting sessions
• Recruit, train, and supervise kitchen staff, including chefs, cooks, and food preparation assistants.
• Conduct regular training sessions to enhance culinary skills, knowledge of food safety standards, and adherence to recipes and plating guidelines.
• Schedule shifts and manage staffing levels to optimize productivity while considering business demands and labor costs
• Uphold and enforce strict food safety and hygiene standards in accordance with local regulations and best practices.
• Monitor kitchen operations to ensure compliance with sanitation and cleanliness protocols, including proper storage, labeling, and handling of food products.
• Conduct regular inspections and audits to identify and address any potential health and safety risks promptly Requirements
• Grade 12
• Formal culinary education and relevant certifications are advantageous.
• Minimum of 3 - 5 years of experience in culinary management, preferably in a high-volume restaurant setting.
• Proven track record of successfully managing kitchen operations, leading a team, and delivering exceptional food quality.
• Extensive knowledge of various cooking techniques, culinary trends, and international cuisines.
• Strong understanding of food safety and sanitation practices, as well as local regulations.
• Excellent leadership skills, with the ability to motivate, train, and develop a diverse kitchen team.
• Exceptional organizational and time management abilities to handle multiple priorities and meet deadlines.

Proficiency in computer systems and software for inventory management and menu planning is desirable Requirements Grade 12 Formal culinary education and relevant certifications are advantageous.

Minimum of 3 - 5 years of experience in culinary management, preferably in a high-volume restaurant setting.

Proven track record of successfully managing kitchen operations, leading a team, and delivering exceptional food quality.

Extensive knowledge of various cooking techniques, culinary trends, and international cuisines.

Strong understanding of food safety and sanitation practices, as well as local regulations.

Excellent leadership skills, with the ability to motivate, train, and develop a diverse kitchen team.

Exceptional organizational and time management abilities to handle multiple priorities and meet deadlines.

Proficiency in computer systems and software for inventory management and menu planning is desirable