Kitchen Manager
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Key skills for this role
About the Role
Staff Gate is a forward-looking recruitment company focused on connecting professionals with roles that align with their skills and ambitions. With a people-first approach, the company emphasizes sustainability, responsible growth, and meaningful impact in workplaces and communities.
Key Skills for This Role
Full Job Posting
Company Description
Staff Gate is a forward-looking recruitment company focused on connecting professionals with roles that align with their skills and ambitions.
With a people-first approach, the company emphasizes sustainability, responsible growth, and meaningful impact in workplaces and communities.
Staff Gate supports both emerging professionals and experienced talent through tailored opportunities and industry insights.
Although the team is intentionally small, the company continues to expand, especially in response to growing demand for catering and banqueting services.
Joining Staff Gate means becoming part of a network that is reshaping how talent and opportunity meet.
Role Description
The Kitchen Manager is a full-time, on-site role based in Lomé, responsible for overseeing daily kitchen operations in a catering and banqueting environment.
This role includes planning menus, supervising food preparation and cooking, ensuring food quality and safety standards, and managing inventory and ordering supplies.
The Kitchen Manager will lead and train kitchen staff, coordinate workflow, and maintain a clean, organized, and compliant kitchen.
The position also involves collaborating with event and service teams to deliver consistent food and beverage experiences, controlling costs, and supporting continuous improvement in kitchen processes.
Qualifications
- Strong skills in Food Preparation and Cooking, with the ability to manage high-volume and event-based kitchen operations.
- Knowledge of Food & Beverage service standards and coordination with catering or banqueting teams.
- Experience maintaining Food Quality, safety, and hygiene in line with applicable regulations and best practices.
- Background in Culinary Management, including menu planning, cost control, and staff supervision.
- Proven leadership and team management abilities, with a focus on training, scheduling, and performance oversight.
- Excellent organizational and time-management skills, able to prioritize tasks in a fast-paced environment.
- Strong communication skills and the ability to collaborate with cross-functional teams and external partners.
- Prior experience as a Kitchen Manager, Head Chef, or similar role in catering, hotels, or restaurants is highly beneficial.
- Culinary diploma or relevant vocational training preferred; equivalent practical experience will be considered.
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