Kitchen Manager | Kruger National Park (Skukuza)

ABC Worldwide; Mbombela; On-site; ZAR 50,000 - 200,000; Full time

Job summary

A leading company is seeking a skilled Kitchen Manager to oversee operations in a high-volume kitchen at Skukuza, Kruger National Park. This role entails managing a team of 47, ensuring food quality, and maintaining hygiene standards while collaborating with Front of House teams for an exceptional culinary experience.

Benefits

Accommodation provided (2-bedroom unit with dining and lounge areas)

Utilities covered by the employer

Qualifications

• Experience as Head Chef or Kitchen Manager in a high-volume environment.
• Ability to manage a large team effectively.
• Strong understanding of kitchen operations and stock management.

Responsibilities

• Manage daily kitchen operations for high productivity.
• Supervise staff and enforce hygiene standards.
• Plan and engineer innovative menus.

Skills

Leadership

Team Management

Food Safety Regulations

Creative Menu Development

Organizational Skills

Communication Skills

Job description

Location : Skukuza, Kruger National Park

Reports to : General Manager (GM)

Job Summary

We are seeking a highly skilled and experienced Kitchen Manager to lead the daily operations of a high-volume kitchen. The successful candidate will oversee all kitchen activities, manage a team of 47 kitchen staff, ensure top-tier food quality, and maintain the highest standards of hygiene and cleanliness. This role plays a critical part in delivering an exceptional culinary experience to guests, in collaboration with the Front of House (FOH) team.

Key Responsibilities

Manage the day-to-day operations of the kitchen, ensuring smooth workflow and high productivity.

Develop and maintain staff rosters to ensure optimal coverage.

Supervise all kitchen staff, enforcing strict adherence to health, hygiene, and cleanliness standards.

Oversee food preparation to meet daily service requirements with consistency and efficiency.

Ensure food quality and plate presentation meet the highest standards.

Plan and engineer menus in collaboration with management, focusing on innovation and cost-efficiency.

Maintain effective stock control practices, including receiving, issuing, and stock taking.

Monitor and manage kitchen maintenance, ensuring all equipment and facilities are in proper working condition.

Ensure the kitchen pass is well-organized and effectively managed during service.

Collaborate closely with FOH managers to deliver a seamless and outstanding guest experience.

Requirements

Proven experience as a Head Chef or Kitchen Manager in a similar high-volume environment.

Strong leadership and team management skills, with the ability to motivate and mentor a large team.

Solid understanding of kitchen operations, food safety regulations, and stock management.

Creative flair for menu development and plate presentation.

Excellent organizational and time management abilities.

Strong communication skills and ability to work collaboratively with FOH teams.

• Basic salary

Accommodation provided (2-bedroom unit with dining and lounge areas).

Utilities (electricity and water) covered by the employer.

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