Kitchen Manager

SUMMARY:

About the Role

POSITION INFO:

Key Responsibilities

• Oversee daily kitchen operations, ensuring efficiency and high-quality food preparation.
• Manage and train kitchen staff, fostering a culture of excellence and teamwork.
• Ensure all dishes meet the hotel's five-star standards in presentation, taste, and consistency.
• Monitor inventory, control food costs, and minimize waste.
• Work closely with the Executive Chef to develop innovative menus and seasonal dishes.
• Maintain strict hygiene, health, and safety standards in accordance with regulations.
• Supervise kitchen equipment maintenance and ensure proper functionality.
• Collaborate with suppliers to source premium ingredients while managing costs.
• Handle kitchen budgeting, scheduling, and operational planning.

Requirements

• Proven experience as a Kitchen Manager, Head Chef, or Senior Sous Chef in a luxury hotel or fine dining establishment.
• Strong leadership and people management skills.
• Ability to work under pressure in a high-paced environment.
• Extensive knowledge of food safety regulations and kitchen hygiene standards.
• Excellent organizational and problem-solving skills.
• Experience with inventory management and cost control.
• Strong communication skills to liaise with staff, management, and suppliers.
• Flexible to work shifts, weekends, and public holidays as required.