Job Description

We are seeking an experienced and highly skilled

Senior Kitchen Manager

to oversee and manage all aspects of back-of-house operations within our restaurant.




Oversee daily kitchen operations, ensuring efficiency, consistency, and adherence to standard operating procedures (SOPs). Maintain a strong presence on the floor, especially in grill and food preparation areas. Ensure compliance with food safety, hygiene, and health regulations at all times.

Meat Handling & Food Preparation

Expertly manage meat handling, portioning, cutting, and storage to ensure product quality and minimize wastage. Supervise preparation methods to maintain consistency in taste, quality, and presentation.

Cost & Inventory Control

Implement and monitor food cost controls to achieve targeted profitability. Manage purchasing and supplier relationships, ensuring quality and cost efficiency. Oversee stock control processes including ordering, receiving, storage, and regular stock counts.

Staff & Labour Management

Prepare and manage kitchen staff schedules to align labour costs with operational needs. Lead, train, and mentor kitchen staff to uphold standards of performance, discipline, and productivity. Foster a positive working environment, promoting teamwork and accountability.

Quality Assurance

Ensure consistency of menu items in accordance with brand standards. Monitor kitchen performance metrics, identifying and resolving issues proactively. Work closely with the front-of-house team to deliver seamless service and exceptional guest experiences.

Minimum Requirements

Grade 12 (Matric) or equivalent qualification.

3+ years of proven experience

in a restaurant or grill room environment, with at least 2 years in a senior supervisory or management role. Fully proficient in

meat handling, cutting, and preparation

. Strong knowledge of

food cost controls, purchasing principles, and labour scheduling

. Sound understanding of kitchen health, safety, and hygiene standards. Computer literate with experience in stock and scheduling systems. Excellent organizational, leadership, and communication skills.

Preferred Qualifications

Diploma or equivalent tertiary qualification in

Hospitality or Hotel Management

(advantageous). Ability to work under pressure in a fast-paced environment.

Core Competencies

Strong leadership and people management skills. Analytical and detail-oriented with a focus on cost control. Hands-on, proactive, and solutions-driven. High level of integrity, professionalism, and resilience. * Passion for food, quality, and operational excellence.