Kitchen Manager at Tashas Group

Cape Town, Western Cape, South Africa -

Full Time

Start Date

Immediate

Expiry Date

03 Oct, 26

Salary

0.0

Posted On

05 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Operational Excellence, Food Cost Management, Stock Control, HACCP Compliance, Team Development, Culinary Arts, Inventory Management, Food Safety, Staff Coaching, Production Planning, Supplier Relationship Management, Budgeting, Performance Management, Quality Control, Hospitality Management

Industry

Restaurants

Description

About the Role As we prepare to open the doors to Le Parc by tashas in Mouille Point, we are looking for an experienced and inspiring Kitchen Manager to lead our Back of House team. Le Parc is a new chapter within the Tashas Group—where exceptional food, refined dining and genuine hospitality come together to create unforgettable experiences. As Kitchen Manager, you will be responsible for leading the kitchen operation, ensuring every dish reflects the quality, consistency and attention to detail that define our brand. Working closely with the General Manager, you will build a high-performing culinary team, champion operational excellence and create a kitchen culture founded on respect, collaboration and continuous improvement. Your Mission You will lead the Back of House operation by inspiring your team to consistently deliver exceptional food while maintaining the highest standards of quality, organisation and food safety. Through strong leadership, operational discipline and a passion for developing people, you will help establish Le Parc as one of Cape Town's leading dining destinations. What You'll Be Doing Kitchen Leadership & Operations Lead the day-to-day operation of the kitchen, ensuring every service is executed with precision and consistency. Oversee food preparation, production planning and service to maintain exceptional quality and efficiency. Ensure recipes, cooking techniques, presentation standards and portion control are consistently followed. Manage inventory, stock rotation, ordering and supplier relationships to support smooth operations. Monitor food costs, waste and labour efficiencies while maintaining uncompromising quality. Ensure opening, closing and cleaning procedures are completed to the highest standards. Resolve operational challenges quickly while maintaining a calm and professional kitchen environment. People & Culture Recruit, lead, coach and develop a high-performing culinary team. Foster a positive, respectful and collaborative kitchen culture built on accountability and teamwork. Provide regular coaching, feedback and performance development to support career growth. Ensure all new team members are effectively onboarded and trained. Lead by example, promoting professionalism, integrity and pride in every aspect of the kitchen. Build strong partnerships with the Front of House leadership team to ensure seamless service. Culinary Excellence Uphold the highest standards of food quality, flavour, consistency and presentation. Ensure every plate leaving the kitchen reflects the values and standards of Le Parc by tashas. Continuously review kitchen processes to improve quality, efficiency and guest satisfaction. Inspire innovation while respecting the integrity and consistency of the menu. Champion a culture where attention to detail is never compromised. Commercial Performance Take ownership of food cost management, stock control and waste reduction. Support budgeting and operational planning to maximise profitability. Analyse kitchen performance and implement improvements that strengthen operational efficiency. Ensure purchasing and inventory practices align with business objectives. Health, Safety & Compliance Ensure full compliance with food safety regulations, HACCP requirements and company policies. Maintain exceptional standards of cleanliness, hygiene and organisation throughout the kitchen. Promote a safe working environment by ensuring equipment is maintained and safety procedures are consistently followed. Conduct regular compliance checks and ensure corrective actions are implemented where required. What We're Looking For Previous experience as a Kitchen Manager, Executive Sous Chef or Head Chef within a premium hospitality environment. Strong leadership skills with a proven ability to inspire, coach and develop culinary teams. Excellent understanding of kitchen operations, stock management and food cost control. Sound knowledge of food safety legislation and HACCP standards. Exceptional organisational, planning and problem-solving skills. Strong commercial awareness with the ability to balance operational excellence and financial performance. Excellent communication skills and the ability to work collaboratively across departments. A genuine passion for hospitality, culinary excellence and people development. What You'll Love Leading the Back of House operation for the opening of Le Parc by tashas. Joining one of South Africa's most respected hospitality groups. Building and developing a talented culinary team from the ground up. Working in a culture that celebrates craftsmanship, excellence and genuine hospitality. Playing a key leadership role in establishing one of Cape Town's newest dining destinations. Competitive remuneration and outstanding opportunities for career growth within the Tashas Group. At Le Parc by tashas, exceptional dining begins in the kitchen. If you're passionate about leading people, creating outstanding food and building a culture of excellence, we'd love to hear from you.

Responsibilities

Lead the Back of House operations to ensure exceptional food quality, consistency, and adherence to brand standards. Manage the culinary team, oversee food costs, and maintain strict health and safety compliance.