Kitchen Manager

Bright Placements (PTY) Ltd; Limpopo; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Bright Placements (PTY) Ltd in Limpopo seeks a Kitchen Operations Supervisor with 3–5 years' supervisory or management experience in hotel, lodge, restaurant or catering environments. You will lead kitchen operations, manage staff, and ensure food quality and service standards.

Candidates should have a Diploma or Certificate in Culinary Arts or related field, with HACCP knowledge, food safety, and proficiency in budgeting, inventory control, and menu planning.

Qualifications

• Minimum 3–5 years' supervisory/management experience in a hotel, lodge, restaurant or catering environment.
• Diploma or Certificate in Culinary Arts or related field.
• Experience managing kitchen operations and staff.
• Food Safety/HACCP Certification.

Skills

Leadership

Staff supervision

Organisational skills

Communication

Cost control mindset

Multitasking

Attention to detail

Education

Diploma or Certificate in Culinary Arts

Food Safety Certification (HACCP)

Tools

Microsoft Office

Kitchen inventory/POS systems

Menu planning

Job description

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.