The Kitchen Manager oversees the daily operations of the kitchen to ensure smooth workflow, high-quality food preparation, and compliance with health and safety standards. This role involves supervising kitchen staff, managing inventory, controlling costs, and maintaining excellent standards of cleanliness and organization.
Key Responsibilities
Supervise, train, and schedule kitchen staff to ensure efficient operations.
Monitor food preparation and presentation to maintain consistent quality.
Enforce health, hygiene, and safety standards in compliance with local regulations.
Manage inventory: track, order, and control stock levels to minimize waste and costs.
Collaborate with chefs on menu planning, specials, and seasonal offerings.
Control kitchen costs by monitoring food, labor, and overhead expenses.
Ensure all equipment is maintained, cleaned, and in proper working condition.
Maintain clear communication with front-of-house teams for smooth service.
Handle staff performance evaluations, discipline, and conflict resolution as needed.
Support recruitment and training of new kitchen employees.
Requirements
Proven experience as a Kitchen Manager, Sous Chef, or similar role.
Strong leadership and organizational skills.
Solid knowledge of kitchen operations, food safety, and sanitation standards.
Ability to manage budgets, inventory, and cost controls.
Excellent communication and team management abilities.
Flexibility to work evenings, weekends, and holidays as required.
Culinary degree or equivalent experience preferred.
Skills
Leadership & team management
Time management & multitasking
Problem-solving & decision-making
Knowledge of HACCP and food safety practices
Budgeting and cost control
Job Type: Full-time
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