Kitchen Manager

Pro Tem Recruitment; Johannesburg; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A leading recruitment agency is seeking a Kitchen Manager in Johannesburg. The role requires overseeing daily kitchen operations, managing staff, controlling inventory, and ensuring compliance with food safety regulations. Ideal candidates should have extensive experience in kitchen management and a strong understanding of budget management and food quality control.

Responsibilities

• Oversee all kitchen activities to ensure smooth workflow.
• Monitor food preparation and maintain quality standards.
• Conduct regular kitchen inspections.
• Recruit, hire, train, and supervise kitchen staff.
• Manage inventory and order supplies.

Skills

Food safety compliance

Staff management

Inventory management

Budget management

Menu planning

Job description

SUMMARY : POSITION INFO :

Kitchen Manager Duties Daily Operations

• Oversee all kitchen activities and ensure smooth workflow during service hours
• Monitor food preparation and cooking processes to maintain quality standards
• Ensure compliance with food safety, sanitation, and hygiene regulations
• Conduct regular kitchen inspections and maintain cleanliness standards
• Coordinate with front-of-house staff to ensure timely meal delivery

Staff Management

• Recruit, hire, train, and supervise kitchen staff including chefs, cooks, and kitchen assistants
• Create and manage staff schedules to ensure adequate coverage
• Conduct performance evaluations and provide ongoing coaching and feedback
• Address staff conflicts and maintain a positive work environment
• Assign daily tasks and responsibilities to team members

Inventory and Supply Management

• Monitor inventory levels and order food supplies, equipment, and other necessities
• Establish relationships with vendors and negotiate pricing
• Conduct regular inventory counts and minimize waste
• Ensure proper storage of food items and supplies
• Track food costs and work to stay within budget parameters

Menu and Food Quality

• Collaborate with chefs on menu planning and development
• Ensure consistency in food quality, taste, and presentation
• Test new recipes and dishes
• Monitor portion control to maintain cost efficiency
• Address customer complaints related to food quality

Financial Responsibilities

• Develop and manage the kitchen budget
• Control food and labor costs
• Analyze financial reports and identify cost-saving opportunities
• Price menu items appropriately to maintain profitability
• Track and reduce food waste

Compliance and Safety

• Ensure compliance with health department regulations and food safety standards
• Maintain proper documentation for inspections
• Implement and enforce safety procedures to prevent accidents
• Ensure all equipment is properly maintained and in working order
• Keep updated on local health codes and regulations