About the position
Oversee kitchen operations at a fast-growing, family-centric restaurant in Centurion, known for its lively vibe and high-energy team. It’s an all-day, high-capacity operation with 200+ seats that also doubles as a versatile venue for special occasions and private events.
Ensure efficient, high-quality food preparation and a smooth service flow to maintain the restaurant’s commitment to homely food with a warm dining experience.
You will manage kitchen staff, inventory, hygiene standards, and food quality while collaborating closely with the Front of House to deliver an exceptional guest experience.
KEY RESPONSIBILITIES:
Leadership & Operations
- Supervise, train, and lead all kitchen and back-of-house staff.
- Coordinate daily kitchen operations and workflow to ensure smooth, efficient service.
- Collaborate with the Head Chef and Front of House to ensure seamless communication and service delivery.
Stock Control & Cost Management
- Take full responsibility for stock control, including:
- Accurate ordering of food, beverages, and cleaning supplies.
- Verifying deliveries against invoices and reporting discrepancies immediately.
- Correct storage and labelling of stock to ensure freshness and minimize waste.
- Conducting daily, weekly, and monthly stock counts with accurate record-keeping.
- Monitoring consumption trends and adjusting orders accordingly.
- Maintaining strict portion control to manage food cost effectively.
- Identifying and reporting slow-moving or overstocked items.
- Managing supplier relationships and negotiating for the best pricing and quality.
- Maintain target food cost and ensure minimal stock losses.
Kitchen Management & Hygiene
- Oversee all food preparation and cooking to meet the restaurant's standards.
- Enforce strict hygiene, sanitation, and health & safety standards (HACCP compliance).
- Ensure all kitchen equipment is maintained, cleaned, and functioning safely.
- Support menu development and seasonal specials by providing accurate costing input.
Team & Training
- Lead, motivate, and mentor the kitchen team.
- Conduct ongoing training on food safety, stock handling, and efficient kitchen practices.
- Maintain a positive, professional kitchen culture focused on teamwork and respect.
QUALIFICATIONS AND SKILLS
- Exceptional stock control and inventory management skills.
- Strong financial awareness, especially food cost and waste management.
- Excellent leadership and team supervision abilities.
- Good communication and coordination with FOH and management.
- Ability to thrive in a fast-paced environment while maintaining high standards.
- Strong organizational and time management skills.
- Problem-solving mindset and attention to detail.
- Proficiency in basic computer systems or POS/inventory platforms.
- Food Safety and Hygiene certification (advantageous).
- Knowledge of South African food and labour regulations.
SALARY
The proposed salary for the role is R15k - R20k per annum. The offer is marginally negotiable, but will be market related in line with your qualifications, skills, and experience.
Please apply online in the link provided. Unfortunately, we do not consider CVs on Whatsapp or email.
Desired Skills:
- chef
- back of house
- kitchen
- staff management
- stock control
