Duties Kitchen Manager Overseeing and managing kitchen staff, including hiring, training, and scheduling. Ensuring food quality and safety, adhering to food safety standards. Managing the kitchen's budget, controlling costs, and meeting targets. Managing and controlling inventory, including ordering, receiving, and issuing stock. Inspiring and developing kitchen staff to achieve excellence. Stock Controller Managing and maintaining inventory levels, ensuring accurate records. Placing orders for new stock, ensuring timely deliveries. Implementing efficient inventory control procedures, such as stock rotation. Generating reports on stock levels, movements, and valuations. Working with suppliers to ensure timely and accurate replenishment of stock. Requirements Grade 12 A formal qualification Health & Hygiene certifications At least 2 – 5 years’ experience in a similar position Experience in cooking, food preparation, and understanding of various cuisines. Strong understanding of food sto...