Kitchen Manager

Wild Dreams Hospitality; Pretoria; Sur place; ZAR 280 000 - 420 000; Plein temps

Résumé du poste

Wild Dreams Hospitality is seeking a Kitchen Manager to oversee busy kitchen operations in a dynamic setting, managing stock and costs while serving everyday diners and private events.

The role requires strong leadership, excellent hygiene practices, and the ability to work evenings and weekends. Availability to start at short notice is preferred.

Qualifications

• Previous experience as a Kitchen Manager, Sous Chef or Head Chef in a busy restaurant or bar environment.
• Strong stock control skills with daily counts and ordering.
• Proven experience with menu planning and food costing.
• Experience coordinating function and event catering.
• Sound knowledge of hygiene and food safety standards.
• Strong organisational and leadership skills.
• Able to work under pressure, including evenings and weekends.
• Available to start at short notice.

Responsabilités

• Conduct a stock count every morning.
• Place and manage all stock orders.
• Receive and check deliveries as they arrive.
• Plan and cost set menus for functions and bookings.
• Coordinate the serving of food at functions.

Connaissances

Stock control

Menu planning

Food costing

Leadership

Time management

Hygiene & safety

Event catering

Work under pressure

Evenings & weekends

Description du poste

This is a practical role for someone who keeps tight control of stock and costs while running a busy kitchen that serves everyday diners as well as private functions and bookings.

Core Criteria:

• Previous experience as a Kitchen Manager, Sous Chef or Head Chef in a busy restaurant or bar environment
• Strong stock control skills, including daily counts and ordering
• Proven experience with menu planning and food costing
• Experience coordinating function and event catering
• Sound knowledge of hygiene and food safety standards
• Strong organisational and leadership skills
• Able to work under pressure, including evenings and weekends
• Available to start at short notice

Core Responsibilities:

• Conduct a stock count every morning
• Place and manage all stock orders
• Receive and check deliveries as they arrive
• Plan and cost set menus for functions and bookings
• Coordinate the serving of food at functions