Kitchen Manager (North West, Rustenburg)

ANEW Hotels & Resorts Pty; Rustenburg; On-site; ZAR 350,000 - 520,000; Full time

Job summary

ANEW Resort Hunters Rest in North West, Rustenburg seeks an experienced Kitchen Manager (Executive Chef) to lead all kitchen operations. You will drive food quality, cost control, and safety while developing a high-performing team in a fast-paced resort setting.

The role requires strong culinary expertise, leadership, and the ability to manage inventory, budgeting, and menu planning in alignment with brand standards.

Qualifications

• Matric is required for the role.
• Diploma in Professional Cookery is required.
• Minimum 5 years’ experience as Kitchen Manager or similar role.
• Strong knowledge of food safety and sanitation standards.
• Excellent leadership and organizational skills.

Responsibilities

• Coach, mentor, train, and supervise kitchen staff.
• Schedule shifts and delegate tasks to optimize productivity.
• Monitor staff performance and provide feedback.
• Manage budget and control costs.
• Ensure consistent food quality and presentation.
• Maintain HACCP and health and safety compliance.
• Coordinate with restaurant management for service excellence.
• Maintain recipe standardization and portion control.

Skills

Leadership

Cost control

Food safety

Team management

Communication

Menu planning

Kitchens operations

Staff scheduling

Education

Matric

Diploma in Professional Cookery

Tools

Inventory & reporting systems

Job description

ANEW Resort Hunters Rest is seeking an experienced and results-driven Kitchen Manager (Executive Chef) to lead all kitchen operations. The successful candidate will be responsible for delivering exceptional culinary experiences by ensuring consistent food quality, operational efficiency, cost control, compliance with food safety and hygiene standards, and outstanding guest satisfaction while leading and developing a high-performing kitchen team.

The successful candidate will be based in North West, Rustenburg.

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