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MSVL Group
Restaurant + 2 more
Description
Our Client is looking for proactive and experienced Kitchen Manager to oversee and manage the
overall kitchen operations. lead the kitchen team, ensure food quality and hygiene standards,
manage inventory and cost control, and coordinate events and Banqueting
Key Responsibilities
Lead and manage the kitchen staff, including chefs, cooks, and stewards, with clear scheduling and performance oversight.Ensure effective coordination between the kitchen, service, and stores departments for timely delivery and stock management.
Oversee daily kitchen usage and enforce procedures to control food wastage and improve cost efficiency.
Maintain high standards for food quality, presentation, and hygiene, in compliance with food safety regulations.
Plan and oversee all kitchen operations for events, including preparation, service strategy, and manpower allocation.
Act as the key liaison between kitchen operations and other Heads of Department (HODs) to ensure alignment and communication.
Collaborate with the Executive Chef to drive menu planning, recipe standardization, and portion control.
Monitor kitchen staff performance, provide mentorship, and handle all recruitment and training needs.
Maintain detailed records of inventory, equipment maintenance, and kitchen costs.
Ensure compliance with all health, safety, and labor requirements.
Qualifications
- Bachelor’s Degree or Diploma in Hospitality Management
A minimum of 3–5 years of experience in a senior kitchen management role within a 4-star hotel or resort.
Possess strong leadership, communication, and people management skills.
Have excellent knowledge of kitchen budgeting, inventory, and food cost control.
Demonstrated ability to work well under pressure and solve problems quickly.
Exceptional candidates with strong hotel kitchen management experience, particularly in 4-star or high-volume operations, may be considered for the higher end of the salary range.
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