Kitchen Supervisor -Tongaat

Empact Group; Natal; Presencial; BRL 20.000 - 80.000; Tempo integral

Resumo da oferta

A leading catering service is seeking a Kitchen Manager to oversee kitchen operations in Natal, Brazil. The ideal candidate will ensure consistency in menu items, manage inventory, and lead the kitchen staff. Applicants should possess a relevant qualification in food services and have at least two years of kitchen management experience. Strong communication and management skills are essential for this role.

Qualificações

• Minimum 2 years’ experience in progressive/kitchen management required.
• Must be computer literate with stock control experience.
• Health care experience is advantageous.

Responsabilidades

• Oversee smooth operation of kitchen production and maintain consistency for all menu items.
• Assist with monitoring inventory and communicate needs to the catering manager.
• Support, train, coach and develop team members.

Conhecimentos

Communication Skills

Management Skills

Knowledge of Catering Environment

Computer Literate

Formação académica

Relevant tertiary qualification in food and beverage services or culinary arts

Matric

Descrição da oferta de emprego

Main purpose of the job:

The successful applicant will be responsible for overseeing smooth operation of kitchen production, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.

Desirable education and experience:

• Matric is essential
• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 2 Years’ experience of progressive/kitchen management is compulsory
• Must be computer literate
• Experience with stock control, ordering and receiving
• Health care experience is advantageous
  

Knowledge, skills and competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry specific laws
• Management Skills
• Communication Skills
• Computer literate

Key areas of responsibility:

• Oversee smooth operation of kitchen production
• Maintain consistency for all menu items
• Assist with monitoring inventory and communicating needs to the catering manager
• To ensure portion control, preparation and storage methods thereby avoid waste and keep costs down
• Delivering excellent service
• To assist in all food production areas with basic food preparation in accordance with menu cycle requirements
• To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, etc
• To help with regular stock takes as and when required
• To maintain temperature records as required and to report any variance
• Analyse and manage effectively all in unit costs
• All food wastage to be recorded and minimised
• Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
• Support, train, coach and develop team