Kitchen Manager - Fine Dining

Role Purpose

The Kitchen Manager is responsible for the effective day-to‑day management of the kitchen operation. This role ensures that food is prepared and delivered to company standards, hygiene and safety requirements are maintained, stock and food cost controls are effectively managed, and kitchen staff are supported, supervised, and scheduled appropriately. The Kitchen Manager plays a critical role in operational efficiency, cost control, and maintaining consistent quality.

• Arrive on duty punctually and in full compliance with company appearance and hygiene standards.
• Attend daily pre‑shift meetings.
• Review reservations and anticipated covers for the day.
• Ensure all scheduled kitchen staff arrive on time and clock in on the system.
• Conduct a full kitchen walk‑through to identify issues or irregularities.
• Switch on main gas supply and complete fridge temperature logs.
• Follow up on equipment issues and unresolved variances from the previous day.
• Print daily bulking sheets and preparation sheets.
• Ensure all sections have submitted shopping lists the night before.
• Complete all pre‑shift checks by the required time.

• Ensure the kitchen is clean and compliant with hygiene standards at all times.
• Verify that the kitchen has been properly cleaned after the previous shift, including sign‑off if a night sculler is used.
• Monitor cleaning and maintenance of equipment, fridges, and extractor systems.
• Enforce ongoing cleanliness throughout service periods.
• Ensure food handling, storage, and preparation comply with company and health regulations.

• Collect and verify shopping lists submitted by each section.
• Cross‑check requested stock against existing section stock and prep levels.
• Issue stock strictly according to reservations and operational needs.
• Conduct stock issuing twice daily (before lunch and dinner service).
• Ensure stock issuing is controlled and completed by management only.

• Ensure all previous day documentation is completed and filed correctly.
• Prepare and distribute section files, including bulking sheets and prep sheets.
• Maintain up‑to‑date Standard Operating Procedure (SOP) files.
• Secure invoices received daily and ensure same‑day capturing.
• Attach GRN reports to captured invoices and submit for filing as required.

• Assist with compiling and managing kitchen staff rosters.
• Support management with HR‑related matters such as leave requests, disciplinary processes, and staff concerns.
• Communicate staff issues to senior management when required.
• Maintain a professional, approachable presence within the kitchen team.

• Manage preparation and portioning of all menu items according to established par levels.
• Factor reservations, large bookings, and set menus into prep planning.
• Ensure all food is prepared strictly according to approved recipes and processes.
• Monitor portion control and conduct regular spot checks to ensure standard weights are adhered to.

• Conduct weekly full stock takes and month‑end inventory counts.
• Place stock orders twice weekly according to operational schedule.
• Maintain low stock holding levels aligned with par requirements.
• Receive and check all deliveries for correct quantities, weights, and invoice accuracy.

• Work closely with the General Manager, Head Chef, and Sous Chefs to maintain food cost targets (27% or lower).
• Ensure food quality is never compromised to reduce costs.
• Capture stock counts accurately on the system after stock takes.
• Investigate variances in food cost relating to data capture, pricing, or operational issues.

• Assist with running the pass during service when required.
• Ensure food leaves the kitchen according to company standards and specifications.
• Monitor ticket times, particularly during peak service periods.
• Maintain consistent food quality and presentation.

• Ensure kitchen closing procedures are completed according to standard.
• Allocate and supervise BOH closing tasks.
• Co…