1,101 Kitchen Manager jobs in South Africa

Company Description

The Local Kitchen and Fu-Bar is dedicated to working closely with local producers and purveyors to source food and cocktails with great flavor and soul. We are passionate about using fresh, locally sourced ingredients to create unique and delicious dishes for our guests. Join us in delivering exceptional dining experiences that reflect the vibrant local community.

Role Description

This is a full-time on-site role for a Kitchen Manager located in Bryanston. The Kitchen Manager will be responsible for overseeing daily kitchen operations, ensuring food quality and safety, and managing food preparation and cooking processes. Additional responsibilities include training and supervising kitchen staff, managing inventory and supplies, and collaborating with the management team to develop and execute menu items. The Kitchen Manager will also be responsible for maintaining a clean and organized kitchen environment.

Qualifications

• Food Preparation and Cooking skills
• Experience in Food & Beverage management
• Knowledge of Food Quality standards and practices
• Culinary Management skills
• Strong leadership and team management abilities
• Excellent organizational and time management skills
• Ability to work in a fast-paced environment
• Relevant culinary certifications or degrees are a plus

Faircape Restaurant and Catering, part of Faircape Life's luxury retirement villages, provides world-class dining experiences across 6 prime locations in the Western Cape. We serve restaurant-quality meals daily to both residents and patients in our on-site healthcare centres – ensuring comfort, care, and excellence in every plate.

We are now looking for an experienced and motivated Kitchen Manager to join our team at Noordhoek Manor, our prestigious lifestyle village located just over Ou Kaapse Weg, only 10 minutes from Blue Route Mall.

Your focus will be on ensuring operational excellence by working closely with the Chefs.

This role will entail maintaining stock control, hygiene, and compliance standards in the kitchen.

• Above-market salaries – ensuring we pay for excellence.
• Work-life balance – no late-night shifts, stable and structured hours.
• Prestigious working environment – modern facilities, luxury setting, supportive team culture.
• Career growth – with 6 world-class facilities, opportunities to develop across multiple sites.

Duties will include but are not limited to:

• Implement and enforce all Standard Operating Procedures (SOPs).
• Oversee daily stock control: food, beverages, and kitchen equipment.
• Conduct daily/weekly stock counts and ensure accurate reporting.
• Manage procurement according to company policy.
• Control and minimise wastage through efficient portioning and monitoring.
• Maintain and monitor kitchen equipment to ensure smooth operations.
• Guarantee proper food storage, temperature checks, and stock rotation.

Health, Safety & Compliance

• Lead HACCP implementation and regular hygiene checks.
• Attend and contribute to monthly Health & Safety meetings.
• Ensure compliance with Department of Health and company standards.
• Report, investigate, and resolve all incidents and hazards immediately.
  Drive a safety-first culture among all kitchen staff.

• Supervise and mentor a scullers
• Conduct regular performance check-ins and provide on-the-job coaching.
• Train staff on SOPs, safety procedures, and efficient kitchen practices.
• Ensure proper induction and onboarding of new team members.

• Complete and submit accurate daily, weekly, and monthly kitchen reports.
• Manage asset stock (fixed assets, crockery, utensils, equipment).
• Ensure accurate audits and reconcile any discrepancies.
• Suggest and implement process improvements to drive efficiency.

Qualification:

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

Experience and Knowledge:

• Previous management experience
• Previous experience in food service industry
• Knowledge and experience of kitchen operations
• Health & Safety knowledge and experience
• Knowledge and Experience with point of sale systems

Skills and Knowledge:

• Well-groomed and professional.
• Computer literate
• Proficient with Excel and understanding of formulas
• Excellent communication skills.
• Excellent customer service skills.
• Ability to interact with residents and co-workers in a friendly, enthusiastic manner.
• Team leader and team player with a positive attitude.
• Strong leadership skills.
• Ability to exercise tolerance and communicate effectively with the elderly

Attributes:

• Excellent report writing and admin skills.
• Ability to handle pressure and multitask effectively.
• Professional communication and interpersonal skills.
• Good organisational skills and strong management capability.

Specific Requirements:

• Clear health record
• Clear criminal record
• Clear credit record
• Own reliable transport
• Two written references

Working Hours:

• Working hours are 45 hours per week, Monday to Friday, 07h30 - 17h00 and every alternate Saturday, 08h00 - 13h00

Should you not receive a response within 2 weeks of applying, please consider your application unsuccessful.

Tiger's Milk George is seeking an experienced Kitchen Manager to lead our new team. Reporting to the General Manager, the ideal candidate must have a minimum of 3 years' experience in a similar role.

RESPONSIBILITIES OF THE POSITION INCLUDE BUT ARE NOT LIMITED TO:

• To ensure that all meals, snacks and functions are correctly prepared, cooked and served.
• To ensure that foodstuffs are used correctly so that wastage is kept to a minimum, and staff are trained to effect good portion control.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• To ensure that the preparation of food is hygienic and that a "clean as you go" discipline is adhered to.
• To ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.
• To ensure that company and statutory hygiene standards are maintained.
• To ensure that all kitchen staff are clean and correctly dressed at all times.
• To promote team spirit and lead by example.
• To assist with or present regular training or coaching sessions, so that staff perform their duties correctly.
• To report any faults or defects to management, paying particular attention to any safety or health hazard.
• Managing inventory so that all necessary ingredients are stocked for service
• Hiring new staff and providing training to facilitate quick acclimation
• Streamlining the kitchen processes to maintain prompt service times
• Working with the Head Chef to develop and maintain the restaurant menu
• Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste
• An above average understanding of Micros is critical

QUALIFICATIONS, EXPERIENCE, SKILLS AND KNOWLEDGE REQUIRED:

• 3-4 years in a similar role.
• Experience in dealing with high volume, in a similar environment would be preferable
• Strong Leadership ability;
• Ability to delegate and manage down effectively;
• Strong analytical and problem-solving skills;
• High attention to detail and process driven;
• Ability to interpret statistical information;
• Self-motivated and deadline oriented;
• Ability to multi-task
• Discretion and integrity
• Problem analysis and problem-solving skills
• Stress tolerance
• Decision-making

PLEASE NOTE THAT PREFERENCE WILL BE GIVEN TO CANDIDATES FROM A PREVIOUSLY DISADVANTAGED BACKGROUND, IN TERMS OF OUR COMMITMENT TO EMPLOYMENT EQUITY.

WE RESERVE THE RIGHT NOT TO MAKE AN APPOINTMENT.

SHOULD YOU NOT RECEIVE FEEDBACK WITHIN TWO WEEKS PLEASE ASSUME THAT YOUR APPLICATION HAS NOT BEEN SUCCESSFUL

Job Type: Full-time

Pay: R8 000,00 - R10 000,00 per month

Experience:

• Kitchen Manager: 3 years (Required)

Work Location: In person

Do you run a kitchen where efficiency, quality and food safety are top priorities? From prep to plating, every detail matters and affects the customer experience. Kleinsky's is looking for a Kitchen Manager to lead our back-of-house team and make sure every dish that leaves the kitchen keeps our customers coming back for more. 

Your role:

You'll run all back-of-house operations, focusing on food production, stock and storage and keeping food safety standards on point. You'll manage daily production schedules, mentor and support prep chefs and back-of-house staff while keeping an eye on stock and waste to meet par levels. With your guidance, the kitchen delivers great food, on time, every time - even when things get busy 

Why you're the perfect fit:

You're a hands-on leader who thrives in a fast-paced kitchen. You know how to manage food production, storage and inventory while keeping the team motivated and standards high. You take pride in operational excellence, efficiency and safety and you enjoy guiding a small team to perform at their best every day. 

A few things to know:

• Location: On-site (Johannesburg)
• Reporting Line: General Manager
• Direct Reports: Prep Chefs, Store/Cold/Freezer rooms and Bakery Support
• Tools: MarketMan (inventory), Dext (invoice scanning) or similar
• Focus: Food production, storage, inventory management and food safety

If you're ready to lead back-of-house operations with skill, energy and care, we'd love to hear from you

Position Overview

The Kitchen Manager is responsible for the overall management, supervision, and performance of the kitchen team. This role ensures that all dishes are prepared and served with consistent quality, accuracy, and efficiency, while maintaining the highest standards of hygiene, stock control, and cost management. The Kitchen Manager must lead with authority, fairness, and discipline to create a productive and respectful kitchen environment.

Key Responsibilities

Food Quality & Consistency

• Ensure all menu items leaving the pass meet company standards for taste, presentation, and portion size.
• Monitor portioning, recipe adherence, and measuring procedures to minimize wastage and maintain profitability.
• Implement systems for quality checks before food leaves the kitchen.

Team Leadership & Communication

• Lead, train, and motivate kitchen staff to deliver exceptional service under pressure.
• Maintain constant communication with chefs, scullers, front-of-house staff, and management.
• Uphold discipline in the kitchen, demanding respect and ensuring staff accountability.

Stock & Equipment Management

• Provide management with accurate order sheets for food, beverages, and kitchen supplies.
• Monitor cutlery, crockery, and equipment to prevent theft, misuse, or unnecessary breakages.
• Ensure sufficient stock levels to avoid running out of critical items during service.

Cost Control & Efficiency

• Minimize food wastage through strict control of portioning and storage.
• Track kitchen costs against sales and highlight variances to management.
• Identify inefficiencies and implement corrective actions.

Health, Safety & Hygiene

• Enforce compliance with food safety, health, and hygiene regulations at all times.
• Conduct regular checks of kitchen cleanliness, equipment safety, and staff hygiene practices.

Key Skills & Attributes

• Strong leadership skills with the ability to command respect and manage a diverse team.
• Excellent organizational and communication abilities.
• Ability to remain calm, decisive, and professional under pressure.
• Strong attention to detail and commitment to high standards.
• Problem-solving mindset with the ability to prevent and resolve operational challenges.
• Integrity and resilience, with the ability to avoid manipulation or undue influence from staff

Qualifications & Experience

• Minimum 3–5 years of experience in a kitchen supervisory or managerial role.
• Strong knowledge of food preparation, portioning, and stock management.
• Familiarity with health and safety regulations in the hospitality industry.
• Culinary qualifications preferred but not essential if supported by experience.
• Proven track record of reducing wastage and improving kitchen efficiency.

Role Description

This is a full-time role for a Kitchen Manager, located on-site in Groenkloof Pretoria - high end luxuary restaurant . The Kitchen Manager will oversee daily kitchen operations, ensure food quality, and lead the culinary team. Responsibilities include food preparation, cooking, and managing food and beverage services. The role also involves inventory management, maintaining hygiene standards, and ensuring a positive dining experience for customers.

Qualifications

• Skills in Food Preparation and Cooking
• Experience with Food & Beverage services
• Knowledge in Food Quality management
• Proficiency in Culinary Management
• Strong leadership and team management skills
• Excellent organizational and time-management abilities
• Experience in a similar role is a plus
• Restaurant management experience required

We are seeking a
dedicated and experienced Kitchen Production Manager
to lead the daily operations of our kitchen and eatery. The ideal candidate is a strong and supportive leader with a passion for food, a flair for product development, and the ability to inspire a team to consistently deliver excellence.

Key Responsibilities

• Oversee and manage all kitchen operations to ensure efficiency, quality, and profitability.
• Maintain the highest standards of
  hygiene, food safety, and food quality
  .
• Manage kitchen administration, including
  ordering, stock control, and inventory management
  .
• Monitor budgets, control costs, and implement systems to
  reduce wastage
  .
• Drive
  product development
  : constantly create and test new grab-and-go items and menu concepts that align with our brand.
• Lead and mentor the kitchen team to ensure productivity, teamwork, and high performance.
• Implement and improve procedures to streamline production and ensure consistent standards.

Requirements

• Minimum
  4 years' experience
  in a kitchen management role (restaurant, hospitality, or food retail).
• Proven knowledge of food, retail, and/or restaurant operations.
• Strong
  administrative and organizational skills
  .
• Excellent communication, leadership, and problem-solving abilities.
• Proficiency with
  retail management systems
  (POS, staff scheduling, inventory, etc.).
• Solid understanding of
  budgeting, cost control, and profit margins
  .
• Flexible to work evenings, weekends, and public holidays as needed.
• References are essential
  – applicants without proven experience will not be considered.

What We Offer

• A dynamic, supportive environment with a focus on local, quality food.
• The opportunity to make a real impact through product innovation and operational excellence in an exciting business.
• An industry related salary

Location:
George

Please note:
Only candidates with the required experience will be considered.

Company Description

Busy seafood restaurant

Role Description

This is a full-time on-site role for a Kitchen Manager located in Western Cape, South Africa. The Kitchen Manager will oversee day-to-day kitchen operations, ensure food quality, manage kitchen staff, and maintain inventory. Responsibilities include food preparation, cooking, and ensuring compliance with food safety regulations. The Kitchen Manager will also develop and implement culinary strategies to enhance customer experiences.

Qualifications

• Skills in Food Preparation and Cooking
• Experience in Food & Beverage management and ensuring Food Quality
• Experience in Culinary Management
• Strong leadership and team management skills
• Excellent organizational and multitasking abilities
• Ability to work in a fast-paced environment
• Certification in culinary arts or relevant field is an advantage

Position Overview

The Kitchen Manager is responsible for the overall management, supervision, and performance of the kitchen team. This role ensures that all dishes are prepared and served with consistent quality, accuracy, and efficiency, while maintaining the highest standards of hygiene, stock control, and cost management. The Kitchen Manager must lead with authority, fairness, and discipline to create a productive and respectful kitchen environment.

Key Responsibilities

Food Quality & Consistency

• Ensure all menu items leaving the pass meet company standards for taste, presentation, and portion size.


• Monitor portioning, recipe adherence, and measuring procedures to minimize wastage and maintain profitability.


• Implement systems for quality checks before food leaves the kitchen.

Team Leadership & Communication

• Lead, train, and motivate kitchen staff to deliver exceptional service under pressure.


• Maintain constant communication with chefs, scullers, front-of-house staff, and management.


• Uphold discipline in the kitchen, demanding respect and ensuring staff accountability.

Stock & Equipment Management

• Provide management with accurate order sheets for food, beverages, and kitchen supplies.


• Monitor cutlery, crockery, and equipment to prevent theft, misuse, or unnecessary breakages.


• Ensure sufficient stock levels to avoid running out of critical items during service.

Cost Control & Efficiency

• Minimize food wastage through strict control of portioning and storage.


• Track kitchen costs against sales and highlight variances to management.


• Identify inefficiencies and implement corrective actions.

Health, Safety & Hygiene

• Enforce compliance with food safety, health, and hygiene regulations at all times.


• Conduct regular checks of kitchen cleanliness, equipment safety, and staff hygiene practices.

Key Skills & Attributes

• Strong leadership skills with the ability to command respect and manage a diverse team.


• Excellent organizational and communication abilities.


• Ability to remain calm, decisive, and professional under pressure.


• Strong attention to detail and commitment to high standards.


• Problem-solving mindset with the ability to prevent and resolve operational challenges.


• Integrity and resilience, with the ability to avoid manipulation or undue influence from staff

Qualifications & Experience

• Minimum 3–5 years of experience in a kitchen supervisory or managerial role.


• Strong knowledge of food preparation, portioning, and stock management.


• Familiarity with health and safety regulations in the hospitality industry.


• Culinary qualifications preferred but not essential if supported by experience.


• Proven track record of reducing wastage and improving kitchen efficiency.