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Job Summary We are seeking an experienced, hands-on, and results-driven Kitchen Manager to lead our entire kitchen operation. The Kitchen Manager will be responsible for overseeing all kitchen sections (Hot Kitchen, Cold Kitchen, Pastry, Butchery integration, and support staff), ensuring exceptional food quality, strict Halaal compliance, food safety standards, operational efficiency, and cost control. This role is critical in delivering high standards for large-scale catering events, functions, and butchery products while maintaining a positive, disciplined, and productive kitchen culture. Key Responsibilities Lead; manage, and develop the full kitchen team, including Chefs de Partie, Pastry Chef, Commis Chefs, Kitchen Assistants, and Butchery coordination. Oversee daily kitchen operations, production planning, menu execution, and timely preparation for all service, events, and catering requirements. Ensure 100% compliance with Halaal certification standards, food safety regulations (HACCP, R.638 of 2018), hygiene protocols, and allergen management across all sections. Develop and maintain kitchen SOPs, production schedules, recipes, portion control, and yield management to optimise quality and minimise waste. Manage food cost, inventory levels, ordering, stock rotation (FIFO), and monthly stocktakes in collaboration with the Operations Manager. Work closely with the Butchery Department to ensure seamless integration of Halaal meat products into kitchen menus and events. Plan and execute menus for daily service, seasonal offerings, special events, and client functions, with input from the Pastry and Hot/ Cold Kitchen teams. Monitor and maintain all temperature controls, cleaning schedules, equipment maintenance, and accurate record-keeping (production logs, temperature logs, waste sheets, setup sheets, etc.) as per company policy. Conduct regular kitchen audits, staff training, performance reviews, and disciplinary processes in line with company policies. Collaborate with front-of-house, events, and office teams on Food Setup Sheets, packing slips, invoices, and client requirements. Manage labour costs, rostering, and shift coverage while ensuring high staff morale and adherence to company conduct standards. Drive continuous improvement in food quality, presentation, innovation, and operational efficiency. Handle crisis management, customer feedback, and any kitchen-related complaints or non-conformances promptly. Requirements & Qualifications Education & Certification Formal Culinary Diploma or Degree from a recognised institution (essential). Advanced management or kitchen leadership training/certification (advantageous). Experience Minimum 5–7 years’ experience in a professional kitchen, with at least 2–3 years in a Kitchen Manager, Head Chef, or Executive Sous Chef role in a high-volume restaurant, hotel, catering company, or events operation. Proven experience managing multi-section kitchens and large-scale catering/banqueting. Skills & Competencies Strong leadership, team management, and conflict resolution skills. Excellent knowledge of kitchen operations, costing, budgeting, and inventory management. Deep understanding of food safety, Halaal compliance, and quality control systems. Ability to create menus, cost recipes, and manage P&L responsibilities for the kitchen. Outstanding organisational and time-management skills with the ability to handle pressure and multiple priorities. Proficiency in Microsoft Office and kitchen management systems. Strong communication and interpersonal skills. Personal Attributes Passionate about food excellence and operational standards. Calm; decisive leader who leads by example and maintains high discipline. Committed to staff development and fostering a positive kitchen culture. Flexible with long hours, weekends, public holidays, and high-pressure periods. Professional appearance and strong work ethic. What We Offer Competitive salary package based on experience and performance. Senior management benefits and performance incentives.
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