Kitchen Manager

Capsicum Culinary Studio; Gauteng; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Capsicum Culinary Studio is seeking an experienced Kitchen Manager to oversee daily kitchen operations, ensure quality and hygiene standards, and lead a team to deliver excellent service. The role focuses on staff management, stock control, and cost efficiency within a busy Gauteng kitchen.

The ideal candidate will have proven leadership in kitchen environments, strong knowledge of food safety, and the ability to maintain high standards under pressure.

Qualifications

• Proven experience as a Kitchen Manager, Head Chef, Sous Chef, or similar leadership role.
• Strong knowledge of food preparation, kitchen operations, and food safety standards.
• Excellent leadership and team management skills.
• Strong stock control and cost management experience.
• Ability to work under pressure in a fast-paced environment.
• Good communication and problem-solving skills.

Responsibilities

• Manage and supervise all kitchen operations and staff.
• Ensure food is prepared and presented according to company standards.
• Plan staff schedules and manage kitchen labour costs.
• Monitor food quality, portion control, and consistency.
• Conduct regular stock counts and manage inventory levels.
• Order food, equipment, and kitchen supplies as required.
• Control food costs, wastage, and kitchen expenses.
• Ensure compliance with health, safety, and food hygiene regulations.
• Train, mentor, and develop kitchen staff.
• Address operational challenges and implement solutions to improve efficiency.
• Maintain cleanliness and organisation throughout all kitchen areas.
• Work closely with management to achieve business objectives and customer satisfaction goals.

Skills

Kitchen management

Leadership

Staff supervision

Food safety

Cost control

Communication

Problem solving

Job description

Hiring Kitchen Managers! We are seeking an experienced and hands-on Kitchen Manager to oversee daily kitchen operations and ensure the delivery of high-quality food, excellent hygiene standards, and efficient team performance. The successful candidate will manage kitchen staff, control food costs, maintain stock levels, and ensure compliance with all health and safety regulations.

Key Responsibilities

• Manage and supervise all kitchen operations and staff.
• Ensure food is prepared and presented according to company standards.
• Plan staff schedules and manage kitchen labour costs.
• Monitor food quality, portion control, and consistency.
• Conduct regular stock counts and manage inventory levels.
• Order food, equipment, and kitchen supplies as required.
• Control food costs, wastage, and kitchen expenses.
• Ensure compliance with health, safety, and food hygiene regulations.
• Train, mentor, and develop kitchen staff.
• Address operational challenges and implement solutions to improve efficiency.
• Maintain cleanliness and organisation throughout all kitchen areas.
• Work closely with management to achieve business objectives and customer satisfaction goals.

Minimum Requirements

• Proven experience as a Kitchen Manager, Head Chef, Sous Chef, or similar leadership role.
• Strong knowledge of food preparation, kitchen operations, and food safety standards.
• Excellent leadership and team management skills.
• Strong stock control and cost management experience.
• Ability to work under pressure in a fast-paced environment.
• Good communication and problem-solving skills.