Kitchen Manager

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.

#J-18808-Ljbffr