Kitchen Manager

ANEW Hotel Ocean Reefis looking for aKitchen Managerto lead kitchen operations to deliver exceptional culinary experiences through consistent food quality, operational efficiency, and team excellence while maintaining the highest standards of food safety, cost control, and guest satisfaction.The successful candidate will be based inKwaZulu-Natal, Zinkwazi.Minimum Requirements:MatricCompleted diploma in Professional CookeryProven experience as a Kitchen Manager or similar role (minimum 5 years)The ability to communicate and collaborate effectively with team members and clientStrong knowledge of food safety and sanitation standardsExcellent leadership and organizational skillsAbility to work in a fast-paced environment under pressureCulinary expertise and cooking techniques knowledgeFinancial management and cost control abilitiesCommunication and interpersonal skillsTechnology proficiency for inventory and reporting systemsPhysical stamina for kitchen operationsGood knowledge of plus point systemGreat knowledge of food cost and menu planningStrong management skillsStrong conferencing experience is essentialRoles and ResponsibilitiesStaff ManagementCoach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistantsSchedule shifts and delegate tasks effectively to optimize productivityMonitor staff performance and provide constructive feedbackConduct performance evaluations and development planningImplement training programs for culinary skills and safety protocolsFoster a positive and collaborative kitchen environmentManage disciplinary actions when necessaryBuild team morale and maintain high engagement levelsOperations & Quality ControlEnsure consistent food quality and presentation standardsMaintain compliance with health and safety regulationsOversee food preparation and cooking processesApply all Brand Standards as per SOPsMonitor kitchen workflow and efficiencyImplement quality control systemsCoordinate with restaurant management for service excellenceMaintain recipe standardization and portion controlInventory & BudgetingManage inventory levels and order supplies as neededMonitor food costs and minimize waste through effective controlsWork within budget constraints and optimize kitchen efficiencyNegotiate with suppliers for optimal pricing and qualityTrack key performance indicators for cost managementImplement inventory rotation systemsAnalyse usage patterns and adjust procurement accordinglyPrepare cost analysis reportsSanitation & SafetyEnforce cleanliness and hygiene standards throughout kitchen operationsConduct regular inspections and maintain comprehensive recordsEnsure proper food storage and labelling protocolsImplement HACCP principles and food safety management systemsCoordinate equipment maintenance and cleaning schedulesMonitor temperature controls and food safety proceduresTrain staff on safety protocols and emergency proceduresEnsure compliance with local health department regulationsCommunication & CollaborationCoordinate with front-of-house staff for smooth service deliveryCommunicate effectively with vendors and suppliersReport to upper management on kitchen performance metricsSupport special events and catering requirementsParticipate in management meetings and strategic planningMenu & Innovation ManagementImplement new recipes and cooking techniquesMonitor food trends and guest preferencesConduct cost analysis for menu itemsSupport promotional activities and special eventsEnsure menu compliance with dietary requirementsMaintain recipe documentation and specificationsAdministrative ManagementMaintain accurate records and documentation systemsPrepare operational reports and performance metricsManage kitchen equipment and maintenance schedulesEnsure regulatory compliance and audit readinessMonitor labor costs and productivity measuresImplement standard operating proceduresCoordinate with other hotel departments#J-*****-Ljbffr