A prestigious dining destination renowned for its exquisite cuisine and exceptional dining experiences, is seeking a talented and dynamic Central Kitchen Manager to lead our culinary operations. With a commitment to culinary excellence and a passion for creating unforgettable dining moments, we invite you to become a key player in their esteemed kitchen team. Quality control : ensuring that food leaving the kitchen meets quality standards Portioning and organizing : ensuring that all products are portioned, labeled and dated according to standards, as well as organizing these items using the FIFO principle Inventory management : ordering of supplies used for production, as well as managing the inventory of the products prepared from the production kitchen Production planning : planning and scheduling the production of all necessary items based on the orders for the week placed by the other outlets. The candidate needs to be able to foresee changes in requirements during busier seasons, and manage stock levels to prevent over preparation of items that could lead to spoilage and loss Food safety : ensuring compliance with food safety and hygiene regulations Cost control : keeping tabs on costs related to items used for production and flagging any items as necessary Maintenance : inspecting tools and equipment, and requesting repairs or replacement as needed Stock take, Foodcost, and other reporting : the candidate needs to be experienced in conducting full stock takes, as well as calculating food cost reports using Pilot POS system. Other reports relating to internal administration will also need to be conducted. Other administrative tasks : receiving of stock, capturing of invoices on the POS system, answering enquiries from head office Order picking and preparation for delivery to other outlets : the candidate will be required to create invoices on the POS system for items that need to be delivered to the other outlets. The candidate will then need to pick/gather these items for them to be collected and delivered on the specific delivery days for the week. Requirements Leadership and communication skills. Strong understanding of food safety regulations. Inventory management. Menu planning and recipe development. Problem-solving abilities. Time management skills. Attention to detail. Basic computer skills for inventory and scheduling tasks Proven work experience as a Kitchen Manager, Restaurant Manager, or Head Chef. Hands-on experience with planning menus and ordering ingredients. Knowledge of a wide range of recipes. Familiarity with kitchen sanitation and safety regulations. Excellent organizational skills. Conflict management abilities. Ability to manage a team in a fast-paced work environment. Flexibility to work during evenings and weekends. Bachelors degree in culinary arts or a related field (preferred). Certified Food Manager or similar certification (preferred). 4 years of kitchen management experience (preferred) Benefits Growth opportunities for this position are available and will be discussed during the interview Salary the full package to be discussed during the interview, but is negotiable. The package includes a performance-based incentive related to factors such as consistency in quality, food cost percentages, and sales.