Kitchen Manager

Bluespec Holdings; Pretoria; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A hospitality management company in Pretoria seeks a skilled Kitchen Manager to oversee kitchen operations and staff performance. The successful candidate will ensure quality and efficiency in food preparation, uphold health and safety standards, and manage stock levels. Ideal applicants will have strong leadership, organizational skills, and the ability to work in a high-pressure environment. If you are committed to maintaining high standards in food quality and staff management, we encourage you to apply.

Qualifications

• Strong leadership skills to effectively manage a diverse kitchen team.
• Excellent organizational skills and ability to uphold high standards.
• Competent in maintaining kitchen hygiene and safety regulations.

Responsibilities

• Manage kitchen team performance and ensure dish quality.
• Lead training sessions for kitchen staff to enhance service.
• Monitor stock levels and manage kitchen supply orders.
• Implement cost control measures to minimize waste.
• Ensure compliance with health and safety standards in the kitchen.

Skills

Leadership

Communication

Organizational skills

Problem-solving

Attention to detail

Job description

Position Overview

The Kitchen Manager is responsible for the overall management, supervision, and performance of the kitchen team. This role ensures that all dishes are prepared and served with consistent quality, accuracy, and efficiency, while maintaining the highest standards of hygiene, stock control, and cost management. The Kitchen Manager must lead with authority, fairness, and discipline to create a productive and respectful kitchen environment.

Key Responsibilities

Food Quality & Consistency

• Ensure all menu items leaving the pass meet company standards for taste, presentation, and portion size.
• Monitor portioning, recipe adherence, and measuring procedures to minimize wastage and maintain profitability.
• Implement systems for quality checks before food leaves the kitchen.

Team Leadership & Communication

• Lead, train, and motivate kitchen staff to deliver exceptional service under pressure.
• Maintain constant communication with chefs, scullers, front‑of‑house staff, and management.
• Uphold discipline in the kitchen, demanding respect and ensuring staff accountability.

Stock & Equipment Management

• Provide management with accurate order sheets for food, beverages, and kitchen supplies.
• Monitor cutlery, crockery, and equipment to prevent theft, misuse, or unnecessary breakages.
• Ensure sufficient stock levels to avoid running out of critical items during service.

Cost Control & Efficiency

• Minimize food wastage through strict control of portioning and storage.
• Track kitchen costs against sales and highlight variances to management.
• Identify inefficiencies and implement corrective actions.

Health, Safety & Hygiene

• Enforce compliance with food safety, health, and hygiene regulations at all times.
• Conduct regular checks of kitchen cleanliness, equipment safety, and staff hygiene practices.

Key Skills & Attributes

• Strong leadership skills with the ability to command respect and manage a diverse team.
• Excellent organizational and communication abilities.
• Ability to remain calm, decisive, and professional under pressure.
• Strong attention to detail and commitment to high standards.
• Problem‑solving mindset with the ability to prevent and resolve operational challenges.
• Integrity and resilience, with the ability to avoid manipulation or undue influence from staff.