Kitchen Manager

Kitchen Manager

Welcome to Hothobs Cuisines — where quality, taste, and excellent service come together. We specialize in delivering delicious meals and exceptional catering services tailored to meet your needs. At Hothobs Cuisines, customer satisfaction is our priority, and we are committed to creating memorable food experiences for every occasion.

Kitchen Manager

• Job Type Full Time , Onsite
• Qualification BA/BSc/HND , Others , Vocational
• Experience 2 years
• Location Lagos
• Job Field Catering / Confectionery
• Salary Range ₦200,000 - ₦300,000/month

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.