Position Purpose

The Kitchen Manager is responsible for the overall management and coordination of kitchen operations, ensuring efficient food production, exceptional quality standards, food safety compliance, cost control, and effective leadership of the kitchen team. The successful candidate will provide strong operational leadership, manage kitchen resources effectively, and ensure that all food preparation and service activities meet the company’ standards of excellence.

Key Responsibilities

2.1 Kitchen Operations Management

• Manage and oversee all daily kitchen operations, including preparation, production, and service activities.
• Ensure smooth workflow and efficient utilisation of kitchen resources.
• Maintain consistent food quality, presentation, taste, and portion control.
• Ensure timely preparation and delivery of meals for catering functions, events, and daily operations.
• Develop and implement operational procedures to improve efficiency.

2.2 Staff Leadership and Management

• Supervise, lead, and motivate kitchen staff to achieve operational objectives.
• Develop staff schedules, shift plans, and duty allocations.
• Train, coach, and mentor kitchen personnel.
• Monitor employee performance and implement corrective actions where required.
• Promote teamwork, professionalism, discipline, and a positive working environment.

2.3 Food Safety, Hygiene and Compliance

• Ensure full compliance with food safety standards and hygiene regulations.
• Implement and maintain HACCP principles and safe food handling procedures.
• Conduct regular inspections of kitchen facilities and work areas.
• Ensure proper cleaning, sanitation, and maintenance standards are maintained.
• Manage allergen controls and food safety documentation.

2.4 Stock Control and Cost Management

• Manage food inventory, stock levels, and procurement requirements.
• Monitor stock usage and minimise food wastage.
• Ensure proper receiving, storage, and rotation of food products.
• Conduct stock counts and investigate variances.
• Assist with food cost control and profitability improvement initiatives.

2.5 Menu Planning and Food Production

• Assist with menu development and continuous improvement.
• Ensure recipes, preparation methods, and quality standards are consistently followed.
• Recommend improvements relating to menu offerings, production processes, and customer preferences.
• Monitor production volumes according to business requirements.

2.6 Equipment and Kitchen Maintenance

• Ensure all kitchen equipment is operated safely and responsibly.
• Report equipment faults and coordinate maintenance requirements.
• Ensure compliance with occupational health and safety requirements.
• Maintain a clean, organised, and professional kitchen environments.
  

Experience

• Minimum 10 years’ supervisory and management experience within a commercial kitchen, catering, restaurant, hospitality, or food production environment.
• Proven experience managing kitchen teams and overseeing food production operations.
• Experience working in a high-volume catering or hospitality environment will be advantageous.

Qualifications

• Culinary qualification, Hospitality Management qualification, or related food service qualification will be advantageous.
• Food Safety / HACCP certification will be advantageous.

Knowledge and Skills

• Strong knowledge of kitchen operations and food production processes.
• Understanding of food safety standards and hygiene requirements.
• Experience in stock management and food cost control.
• Strong leadership and people management abilities.
• Excellent planning, organisational, and problem-solving skills.
• Ability to work under pressure and meet operational deadlines.
• Strong communication and interpersonal skills.
  

• A passionate and quality-driven culinary professional.
• A strong leader who can motivate and develop teams.
• Reliable, disciplined, and professional.
• Detail-oriented with excellent organisational skills.
• Customer-focused with a commitment to service excellence.
• Able to make sound decisions independently.

• Food quality and consistency.
• Customer satisfaction levels.
• Kitchen efficiency and productivity.
• Food cost management and reduction of wastage.
• Compliance with food safety and hygiene standards.
• Team performance and staff development.
• Successful delivery of catering and event requirements.