Kitchen Manager

Job title : Kitchen Manager

Job Location : Lagos Deadline : October 07, 2026 Quick Recommended Links

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Department: Kitchen Operations
Reports To: CEO

Key Duties and Responsibilities

Kitchen Operations Management

• Oversee the day-to-day operations of the kitchen.
• Ensure all food orders are prepared and delivered on time.
• Coordinate kitchen activities to ensure smooth workflow during production and events.
• Monitor food preparation processes to maintain consistency and quality.
• Staff Supervision and Management
• Supervise chefs, cooks, kitchen assistants, and other kitchen staff.
• Prepare staff schedules and assign duties.
• Train new kitchen employees on company procedures and standards.
• Monitor staff performance and ensure discipline and professionalism.

Food Quality Control

• Ensure all meals meet Hothobs Cuisines' quality and presentation standards.
• Conduct regular quality checks on ingredients and finished meals.
• Maintain consistency in recipes, portion sizes, and taste.
• Address and resolve any food quality issues promptly.
• Food Safety and Hygiene Compliance
• Ensure strict adherence to food safety regulations and hygiene standards.
• Maintain a clean, organized, and safe kitchen environment.
• Ensure proper food storage, labeling, and handling procedures.
• Conduct regular sanitation checks and enforce hygiene practices among staff.

Equipment Maintenance

• Ensure all kitchen equipment is properly maintained and functional.
• Report equipment faults and arrange repairs when necessary.
• Monitor the proper use of kitchen equipment by staff.

Key Performance Indicators (KPIs)

• Food quality and customer satisfaction.
• Timely delivery of orders.
• Inventory accuracy and stock control.
• Compliance with food safety standards.
• Reduction in food wastage.
• Staff productivity and performance.
• Cost management and profitability.

Qualifications and Skills

• Proven experience in kitchen management or catering operations.
• Strong leadership and team management skills.
• Knowledge of food safety and hygiene standards.
• Excellent organizational and problem-solving abilities.
• Ability to work under pressure and meet deadlines.
• Strong inventory and cost-control management skills.