Job Description

Job Advert Summary

ANEW Hotel Hatfield

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

Gauteng, Pretoria, Hatfield.

Minimum Requirements

Completed diploma in Professional Cookery +3 Year Experience as a Head Chef, Sous Chef or Kitchen Manager The ability to communicate and collaborate effectively with team members and clients Good knowledge of plus point system. Great knowledge of food cost and menu planning Strong management skills Strong conferencing experience is essential.

Duties 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

Required Skills

Proven experience as a Kitchen Manager or similar role (minimum 5 years) 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 Problem-solving and decision-making capabilities Technology proficiency for inventory and reporting systems Physical stamina for kitchen operations

Performance Metrics

Food quality consistency scores Food cost percentage targets Kitchen productivity measures Staff turnover and retention rates Health and safety compliance ratings Waste reduction achievements Guest satisfaction scores for food service Training completion rates Budget adherence Brand standards compliance Inventory accuracy levels * Equipment maintenance standards