Lead Kitchen Ops, Quality & Cost Control

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

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.