Kitchen Manager

Key Responsibilities
* Kitchen Operations: Oversee the daily running of the kitchen, ensuring smooth and efficient service.
* Food Quality & Consistency: Maintain Lupa’s signature taste and presentation standards across all menu items.
* Speed & Coordination: Ensure all kitchen sections operate cohesively and dispatch meals quickly during peak service periods.
* Staff Management: Supervise chefs, cooks, and scullery staff, ensuring teamwork, productivity, and discipline.
* Stock Control: Manage daily and weekly stock counts, monitor wastage, and ensure accurate issuing of stock.
* Ordering & Receiving: Place supplier orders, check deliveries for quality and accuracy, and maintain proper storage and rotation (FIFO).
* Hygiene & Safety: Enforce all food safety, hygiene, and occupational health standards in line with company and legal requirements.
* Cost & Waste Management: Monitor portion control, minimise waste, and maintain food cost targets.
* Training & Development: Mentor and train kitchen staff to uphold Lupa’s culinary standards and operational procedures.
* Maintenance: Ensure all kitchen equipment is in proper working order; report faults and coordinate repairs promptly.
* Reporting: Provide daily operational and stock reports to the General Manager.

Required Skills & Attributes
* Minimum 3–5 years’ experience in a Kitchen Manager or Senior Chef role (preferably in an Italian or full-service restaurant).
* Strong leadership and team management skills.
* Excellent organisational and multitasking abilities.
* Hands-on approach with attention to detail and quality.
* Proven ability to perform under pressure during high-volume trade.
* Sound knowledge of kitchen controls, food costing, and stock management.
* Passionate about food, presentation, and delivering excellence.
* Reliable, disciplined, and results-driven.

Remuneration
Competitive salary based on experience and performance.