Kitchen Manager (Gauteng, Benoni) Food & Beverage · Anew Hotel & Convention Centre Or Tambo

Anew Hotels & Resorts Pty; Gauteng; On-site; ZAR 300 000 - 450 000; Full time

Job summary

A leading hospitality company in Gauteng seeks an experienced Kitchen Manager to oversee kitchen operations, ensuring food quality, safety protocols, and team management. Ideal candidates will have a diploma in Professional Cookery, at least 5 years of experience, and strong leadership skills. This role involves inventory management and staff training in a fast-paced environment.

Qualifications

• Proven experience as a Kitchen Manager or similar role (minimum 5 years).
• Ability to work in a fast-paced environment under pressure.
• Strong conferencing experience is essential.

Responsibilities

• Coach, mentor, train, and supervise kitchen staff including sous chefs and cooks.
• Ensure consistent food quality and presentation standards.
• Manage inventory levels and order supplies as needed.
• Enforce cleanliness and hygiene standards throughout kitchen operations.
• Coordinate with front-of-house staff for smooth service delivery.

Skills

Strong knowledge of food safety and sanitation standards

Excellent leadership and organizational skills

Financial management and cost control abilities

Culinary expertise

Communication and interpersonal skills

Strong management skills

Technology proficiency for inventory systems

Physical stamina for kitchen operations

Education

Completed diploma in Professional Cookery

Job description

Minimum Requirements

Matric

Completed diploma in Professional Cookery

Proven experience as a Kitchen Manager or similar role (minimum 5 years)

The ability to communicate and collaborate effectively with team members and client

Strong knowledge of food safety and sanitation standards

Excellent leadership and organizational skills

Ability to work in a fast-paced environment under pressure

Culinary expertise and cooking techniques knowledge

Financial management and cost control abilities

Communication and interpersonal skills

Technology proficiency for inventory and reporting systems

Physical stamina for kitchen operations

Good knowledge of plus point system.

Great knowledge of food cost and menu planning

Strong management skills

Strong conferencing experience is essential

Roles and Responsibilities

Staff Management

Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants

Schedule shifts and delegate tasks effectively to optimize productivity

Monitor staff performance and provide constructive feedback

Conduct performance evaluations and development planning

Implement training programs for culinary skills and safety protocols

Foster a positive and collaborative kitchen environment

Manage disciplinary actions when necessary

Build team morale and maintain high engagement levels

Operations & Quality Control

Ensure consistent food quality and presentation standards

Maintain compliance with health and safety regulations

Oversee food preparation and cooking processes

Apply all Brand Standards as per SOPs

Monitor kitchen workflow and efficiency

Implement quality control systems

Coordinate with restaurant management for service excellence

Maintain recipe standardization and portion control

Inventory & Budgeting

Manage inventory levels and order supplies as needed

Monitor food costs and minimize waste through effective controls

Work within budget constraints and optimize kitchen efficiency

Negotiate with suppliers for optimal pricing and quality

Track key performance indicators for cost management

Implement inventory rotation systems

Analyse usage patterns and adjust procurement accordingly

Prepare cost analysis reports

Sanitation & Safety

Enforce cleanliness and hygiene standards throughout kitchen operations

Conduct regular inspections and maintain comprehensive records

Ensure proper food storage and labelling protocols

Implement HACCP principles and food safety management systems

Coordinate equipment maintenance and cleaning schedules

Monitor temperature controls and food safety procedures

Train staff on safety protocols and emergency procedures

Ensure compliance with local health department regulations

Communication & Collaboration

Coordinate with front-of-house staff for smooth service delivery

Communicate effectively with vendors and suppliers

Report to upper management on kitchen performance metrics

Support special events and catering requirements

Participate in management meetings and strategic planning

Menu & Innovation Management

Implement new recipes and cooking techniques

Monitor food trends and guest preferences

Conduct cost analysis for menu items

Support promotional activities and special events

Ensure menu compliance with dietary requirements

Maintain recipe documentation and specifications

Administrative Management

Maintain accurate records and documentation systems

Prepare operational reports and performance metrics

Manage kitchen equipment and maintenance schedules

Ensure regulatory compliance and audit readiness

Monitor labor costs and productivity measures

Implement standard operating procedures

Coordinate with other hotel departments