Assistant Catering Manager

Empact Group; Pretoria; On-site; ZAR 350,000 - 520,000; Full time

Job summary

Empact Group seeks a Catering Manager to support the Catering Manager, oversee daily food service operations, supervise kitchen and service staff, manage inventory, and ensure HACCP and health and safety compliance.

You will assist in menu planning, monitor food and labour costs, and coordinate with suppliers to maintain quality standards in a high-volume operation.

Qualifications

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 3 years work experience of progressive/kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High Volume, complex food service operations experience is highly desirable.
• Strong knowledge of HSE is advantageous.

Responsibilities

• Assist with managing daily operations of the assigned unit.
• Assist with implementation of the production process.
• Assist with managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Assist in the management of the strategic and day to day operations of the operation.
• Assist in planning and executing catering events.
• Supervise and support catering staff.
• Ensure high standards of food quality and presentation.
• Manage inventory and coordinate with suppliers.
• Maintain compliance with health and safety regulations.

Skills

Kitchen management

Budgeting

HACCP knowledge

HSE knowledge

Communication

Education

F&B qualification

Culinary Arts Diploma

Food Safety Diploma

Job description

The Main Purpose of the job

The successful incumbent will be responsible in supporting the Catering Manager, overseeing daily food service operations. Core functions include supervising kitchen and service staff, managing inventory, and ensuring compliance with HACCP and health and safety regulations.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory


• Minimum 3 years work experience of progressive/kitchen management is compulsory


• Experience working within budget guidelines to deliver results is compulsory


• High Volume, complex food service operations experience is highly desirable


• Strong knowledge of HSE is advantageous


• Special diets knowledge 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


• Customer Service Skills


• Management Skills


• Communication Skills


• Exceptional Functions Skills


• Ability to balance the budget and save on soft costs


• Computer literate


• HSE knowledge

Key areas of responsibility:

• Assist with managing daily operations of the assigned unit


• Assist with implementation of the production process


• Assist with managing food/labour costs


• Overall understanding of HACCP


• To develop and plan menus


• Kitchen brigade management


• Assist in the management of the strategic and day to day operations of the operation


• Assist in planning and executing catering events


• Supervise and support catering staff


• Ensure high standards of food quality and presentation


• Manage inventory and coordinate with suppliers


• Maintain compliance with health and safety regulations