Kitchen Manager

ANEW Hotel Ocean Reef
is looking for a
Kitchen Manager
to 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 in
KwaZulu-Natal, Zinkwazi
.
Minimum Requirements:
Matric
Completed diploma in Professional Cookery
Proven experience as a Kitchen Manager or similar role (minimum 5 years)
The ability to communicate and collaborate effectively with team members and client
Strong knowledge of food safety and sanitation standards
Excellent leadership and organizational skills
Ability to work in a fast-paced environment under pressure
Culinary expertise and cooking techniques knowledge
Financial management and cost control abilities
Communication and interpersonal skills
Technology proficiency for inventory and reporting systems
Physical stamina for kitchen operations
Good knowledge of plus point system
Great knowledge of food cost and menu planning
Strong management skills
Strong conferencing experience is essential
Roles and Responsibilities
Staff Management
Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
Schedule shifts and delegate tasks effectively to optimize productivity
Monitor staff performance and provide constructive feedback
Conduct performance evaluations and development planning
Implement training programs for culinary skills and safety protocols
Foster a positive and collaborative kitchen environment
Manage disciplinary actions when necessary
Build team morale and maintain high engagement levels
Operations & Quality Control
Ensure consistent food quality and presentation standards
Maintain compliance with health and safety regulations
Oversee food preparation and cooking processes
Apply all Brand Standards as per SOPs
Monitor kitchen workflow and efficiency
Implement quality control systems
Coordinate with restaurant management for service excellence
Maintain recipe standardization and portion control
Inventory & Budgeting
Manage inventory levels and order supplies as needed
Monitor food costs and minimize waste through effective controls
Work within budget constraints and optimize kitchen efficiency
Negotiate with suppliers for optimal pricing and quality
Track key performance indicators for cost management
Implement inventory rotation systems
Analyse usage patterns and adjust procurement accordingly
Prepare cost analysis reports
Sanitation & Safety
Enforce cleanliness and hygiene standards throughout kitchen operations
Conduct regular inspections and maintain comprehensive records
Ensure proper food storage and labelling protocols
Implement HACCP principles and food safety management systems
Coordinate equipment maintenance and cleaning schedules
Monitor temperature controls and food safety procedures
Train staff on safety protocols and emergency procedures
Ensure compliance with local health department regulations
Communication & Collaboration
Coordinate with front-of-house staff for smooth service delivery
Communicate effectively with vendors and suppliers
Report to upper management on kitchen performance metrics
Support special events and catering requirements
Participate in management meetings and strategic planning
Menu & Innovation Management
Implement new recipes and cooking techniques
Monitor food trends and guest preferences
Conduct cost analysis for menu items
Support promotional activities and special events
Ensure menu compliance with dietary requirements
Maintain recipe documentation and specifications
Administrative Management
Maintain accurate records and documentation systems
Prepare operational reports and performance metrics
Manage kitchen equipment and maintenance schedules
Ensure regulatory compliance and audit readiness
Monitor labor costs and productivity measures
Implement standard operating procedures
Coordinate with other hotel departments
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