Johannesburg: Kitchen Manager

Kitchen Manager Duties Daily Operations Oversee all kitchen activities and ensure smooth workflow during service hours Monitor food preparation and cooking processes to maintain quality standards Ensure compliance with food safety, sanitation, and hygiene regulations Conduct regular kitchen inspections and maintain cleanliness standards Coordinate with front-of-house staff to ensure timely meal delivery Staff Management Recruit, hire, train, and supervise kitchen staff including chefs, cooks, and kitchen assistants Create and manage staff schedules to ensure adequate coverage Conduct performance evaluations and provide ongoing coaching and feedback Address staff conflicts and maintain a positive work environment Assign daily tasks and responsibilities to team members Inventory and Supply Management Monitor inventory levels and order food supplies, equipment, and other necessities Establish relationships with vendors and negotiate pricing Conduct regular inventory counts and minimize waste Ensure proper storage of food items and supplies Track food costs and work to stay within budget parameters Menu and Food Quality Collaborate with chefs on menu planning and development Ensure consistency in food quality, taste, and presentation Test new recipes and dishes Monitor portion control to maintain cost efficiency Address customer complaints related to food quality Financial Responsibilities Develop and manage the kitchen budget Control food and labor costs Analyze financial reports and identify cost-saving opportunities Price menu items appropriately to maintain profitability Track and reduce food waste Compliance and Safety Ensure compliance with health department regulations and food safety standards Maintain proper documentation for inspections Implement and enforce safety procedures to prevent accidents Ensure all equipment is properly maintained and in working order Keep updated on local health codes and regulations