Kitchen Manager

A Kitchen Manager is in charge of coordinating and supervising a restaurant's kitchen staff according to food safety standards. Their duties include hiring, training and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.

Accommodation is provided for the singlets

To be good at it, your kitchen manager should:

• Manage kitchen staff and coordinate food orders.
• Supervise food prep and cooking.
• Check food plating and temperature.
• Establish portion sizes.
• Price menu items in collaboration with the Restaurant Manager.
• Monitor inventory of kitchen and food supplies for cost-effective, weekly ordering.
• Maintain company standards for timely, professional customer service.
• Assist with inspections by Food Safety and the Health Department

If you hold these soft skills it would – without a doubt – count in your favour…:

• Be an effective and willing administrator. This characteristic is the most important and most difficult to find. ...
• Be creative. ...
• Keep calm under pressure. ...
• Be a detail-oriented perfectionist. ...
• Be experienced in your style of cuisine. ...
• Be a good teacher. ...
• Be a hard worker.

Must have

• Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef.
• Hands-on experience with planning menus and ordering ingredients.
• Sound supervisory experience & exposure
• Knowledge of a wide range of recipes.
• Familiarity with kitchen sanitation and safety regulations.
• Excellent organizational skills.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.

Tertiary qualifications

Must be tertiary qualified with in possession of a matric certificate