Kitchen Manager

Bluespec Holdings; Pretoria; On-site; ZAR 350,000 - 520,000; Full time

Job summary

Bluespec Holdings in Pretoria seeks a Kitchen Manager to lead the kitchen team, ensure consistent food quality, and manage hygiene, stock, and costs. You will set standards and maintain discipline to drive performance.

You will supervise menu execution, monitor portions, train staff, coordinate with chefs and front-of-house, and implement efficiency improvements while upholding safety regulations.

Qualifications

• Proven leadership experience in a busy kitchen environment.
• Strong organizational and communication abilities.
• Ability to remain calm and decisive under pressure.
• Meticulous attention to portioning, purchasing and cost control.
• Integrity, resilience and staff accountability.

Responsibilities

• Ensure all menu items leaving the pass meet standards for taste, presentation and portion size.
• Monitor portioning, recipe adherence, and procedures to minimize wastage and maximize profitability.
• Implement quality checks before food leaves the kitchen.
• Lead, train and motivate kitchen staff to deliver exceptional service under pressure.
• Maintain communication with chefs, scullers, front-of-house, and management.
• Uphold discipline in the kitchen and ensure staff accountability.
• Provide accurate order sheets for food, beverages and kitchen supplies.
• Monitor cutlery, crockery and equipment to prevent loss or breakage.
• Ensure stock levels to avoid shortages during service.
• Minimize wastage through strict portion control and proper storage.
• Track kitchen costs against sales and report variances to management.
• Identify inefficiencies and implement corrective actions.
• Enforce health, safety and hygiene regulations and conduct regular checks.

Skills

Leadership

Organizational skills

Communication

Calm under pressure

Attention to detail

Problem solving

Integrity

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