Kitchen Manager

Our client, a well established Restaurant in Grahamstown, is seeking a experience Culinary Kitchen Manager to join the team  ·          Oversee and manage all aspects of the kitchen operations, including food preparation, cooking, plating, and food safety standards.
·          Develop and enforce kitchen policies and procedures to ensure smooth operations, cleanliness, and efficiency.
·          Coordinate with the restaurant management team to ensure seamless coordination between the kitchen and front-of-house staff.
·          Monitor inventory levels, order supplies, and maintain proper stock levels to support daily operations ·          Collaborate with the executive chef and culinary team to create innovative and enticing menus that align with our restaurant's concept and target audience.
·          Conduct regular menu reviews and updates to introduce seasonal dishes and maintain a diverse and appealing menu selection.
·          Ensure consistent quality and presentation of dishes through regular training, recipe standardization, and food tasting sessions ·          Recruit, train, and supervise kitchen staff, including chefs, cooks, and food preparation assistants.
·          Conduct regular training sessions to enhance culinary skills, knowledge of food safety standards, and adherence to recipes and plating guidelines.
·          Schedule shifts and manage staffing levels to optimize productivity while considering business demands and labor costs ·          Uphold and enforce strict food safety and hygiene standards in accordance with local regulations and best practices.
·          Monitor kitchen operations to ensure compliance with sanitation and cleanliness protocols, including proper storage, labeling, and handling of food products.
·          Conduct regular inspections and audits to identify and address any potential health and safety risks promptly Requirements ·          Grade 12 ·          Formal culinary education and relevant certifications are advantageous.
·          Minimum of 3 - 5 years of experience in culinary management, preferably in a high-volume restaurant setting.
·          Proven track record of successfully managing kitchen operations, leading a team, and delivering exceptional food quality.
·          Extensive knowledge of various cooking techniques, culinary trends, and international cuisines.
·          Strong understanding of food safety and sanitation practices, as well as local regulations.
·          Excellent leadership skills, with the ability to motivate, train, and develop a diverse kitchen team.
·          Exceptional organizational and time management abilities to handle multiple priorities and meet deadlines.
Proficiency in computer systems and software for inventory management and menu planning is desirable