This study examines the problems associated with kitchen management in some selected hospitality institutions in Lafia Metropolis. Purposive sampling technique was used in the selection of the study area. Data obtained through administration of structured questionnaires were subjected to simple statistical analysis of frequency distribution and percentages. Results showed that majority (77.3%) of the kitchen staff were men. About 51.8% of the respondents were of between 21-30 years and most (77.3%) of the respondents had formal education. The main (63.3%) group of the respondents are single and (78.2%) has put in more than eight (8) years. The result further revealed that (77%) of the respondents agreed that there is enough equipment to meet up with kitchen menu operation. It was also found out that the management carried out maintenance monthly. The study therefore recommended that experts from outside should be engaged to maintain the equipment, and there should be enough equipment in sections to improve on the management to the kitchen in the study area and state of the art storage facilities should be made available so food can be bought in bulk. This will enable food that are normally out of season to be available.