Kitchen Manager at Faircape Group

Key Responsibilities

Stock & Kitchen Operations

• Implement and uphold all Standard Operating Procedures (SOPs).
• Oversee daily stock control of food, beverages, and equipment.
• Conduct and reconcile weekly/monthly stock counts.
• Manage procurement and ensure accurate reporting.
• Reduce wastage through efficient stock management and portion control.
• Maintain equipment, monitor food storage, and ensure compliance with hygiene and temperature standards.

Health, Safety & Compliance

• Lead HACCP implementation and promote a strong safety culture.
• Conduct regular hygiene inspections and attend monthly Health & Safety meetings.
• Ensure compliance with the Department of Health and internal standards.
• Promptly report and investigate all incidents or hazards.

Team Leadership & Training

• Supervise and mentor scullers and kitchen staff.
• Conduct regular check-ins and provide constructive feedback.
• Train team members on SOPs, hygiene standards, and safe kitchen practices.
• Oversee onboarding and induction of new employees.

Administration & Reporting

• Complete and submit accurate operational reports.
• Manage kitchen assets, utensils, and equipment.
• Drive process improvements and efficiency initiatives.

Qualifications

• Matric (essential)
• Degree/Diploma in Hospitality Management or Culinary Arts
• Advanced Certificate in Kitchen Management (advantageous)
• Food Safety/Hygiene Certification (required)

 Experience & Skills

• Previous experience in kitchen or hospitality management
• Strong knowledge of food service operations and health & safety
• Computer literate (Google, particularly Excel)
• Exceptional leadership, communication, and organisational skills
• Ability to manage under pressure and maintain high standards
• Professional appearance and attitude with excellent customer service