Kitchen Manager

Job Profile

The role is responsible for overseeing kitchen operations and managing day-to-day shifts within the kitchen. The position carries contributory financial responsibility for food costs, wastage control, inventory, and kitchen supplies, while ensuring the highest standards of food quality, hygiene, and team performance.

Key Responsibilities

Kitchen & Restaurant Operations

• Oversee all kitchen operations to ensure smooth, efficient service delivery.
• Maintain consistent food quality standards across all phases of food procurement, preparation, and service.
• Ensure adherence to approved recipes, portion control, plate presentation, and production time standards.
• Conduct daily line checks, food tastings, and recipe reviews, providing clear and constructive feedback to the kitchen team.
• Monitor customer feedback and implement corrective action plans where required.
• Ensure all kitchen equipment and storage areas are maintained in a clean, safe, and “like new” condition.
• Manage ongoing repairs, maintenance, and preventive maintenance programs.
• Conduct monthly housekeeping, food safety, sanitation, and facility audits to address deficiencies in a timely manner.

Food Safety, Hygiene & Compliance

• Ensure full compliance with Health Department regulations and company food safety standards at all times.
• Conduct regular kitchen walk-throughs to ensure cleanliness and hygiene standards are consistently met.
• Implement daily, weekly, and monthly cleaning schedules as part of preventive maintenance.
• Ensure proper food handling, storage, and rotation practices to avoid cross-contamination.
• Ensure all food received from suppliers meets company and brand specifications.
• Conduct quality and temperature checks for all incoming products.
• Perform final food checks prior to service — “If it doesn’t look right, do not serve it.”

Inventory, Cost Control & Financial Accountability

• Maintain accurate inventory records and ensure compliance with inventory control procedures.
• Monitor food costs, wastage, efficiencies, and direct kitchen expenses in line with approved budgets.
• Analyse inventory usage and cost variances, implementing corrective actions where necessary.
• Ensure food waste remains within approved targets.
• Adjust par levels based on sales trends and operational needs.
• Monitor weekly sales and adjust production and prep levels accordingly.
• Prepare weekly par sheets and production plans.
• Act as a role model for effective kitchen cost control and resource management.
• Support implementation and adherence to all kitchen systems and procedures.

People Management & Leadership

• Lead, train, and develop kitchen staff to ensure consistent food quality, presentation, and cost control.
• Manage staff scheduling in line with labour budgets and operational requirements.
• Conduct regular one-on-one meetings with team members.
• Provide ongoing performance feedback and support professional development.
• Communicate policy, procedure, and operational changes clearly to kitchen staff.
• Conduct annual performance evaluations for kitchen team members.
• Ensure completion of all mandatory kitchen training programs.
• Foster high levels of morale, engagement, energy, and accountability within the kitchen team.
• Build trust through clear, honest, and consistent communication with staff and management.
• Work collaboratively with management to ensure efficient, issue-free operations.

What we look for in you:

• 1 to 3 years of kitchen experience in a full service, moderate to high volume restaurant, preferably with at least one year in a supervisory or managerial role
• Solid track record of success in previous assignments demonstrating upward career tracking
• Computer literate
• Excellent Written and oral skills
• Good written and Oral English
• Strong communication skills
• Strong leadership skills
• Culinary school background a plus