Kitchen Manager – Johannesburg

About the role

The Kitchen Manager will lead the daily operations of our Johannesburg kitchen, ensuring high‑quality food production, strict food‑safety compliance and efficient use of resources. This full‑time position reports to senior management and oversees a team of kitchen staff.

Key responsibilities

• Manage all daily kitchen activities, from preparation to service, guaranteeing consistent quality, presentation and portion control.
• Lead, schedule, train and mentor kitchen personnel, fostering teamwork and a positive work environment.
• Ensure compliance with HACCP, food‑safety and hygiene regulations, conducting regular inspections and maintaining documentation.
• Control inventory, monitor stock usage, minimise waste and support cost‑control initiatives.
• Assist in menu development, uphold recipe standards and adapt production volumes to business needs.
• Oversee safe operation and maintenance of kitchen equipment, reporting faults and ensuring occupational health and safety standards.

Required profile

• Proven experience in managing a commercial kitchen or catering operation.
• Strong leadership and people‑management abilities.
• In‑depth knowledge of food‑safety standards and HACCP principles.
• Excellent organisational skills with a focus on cost efficiency and stock control.
• Ability to develop menus and improve production processes.

Required skills

• HACCP implementation
• Food safety compliance
• Inventory and stock management
• Cost control and waste reduction
• Menu planning and recipe standardisation
• Kitchen equipment operation and maintenance
• Allergen control procedures