Assistant Catering Manager

Tsebo Solutions Group; Secunda; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Tsebo Solutions Group is seeking a supervisory catering colleague in Secunda to assist in meal production, lunch service, and menu planning. You will handle supplier orders, stock reception, and ensure hygiene standards are met, while training staff and maintaining security of storerooms.

In this role you will support the manager in absence, participate in exhibitions, and contribute to costed menus with attention to quality and presentation.

Qualifications

• National Senior Certificate completed.
• Relevant tertiary qualification in hospitality is advantageous.
• 2+ years of supervisory catering experience.

Responsibilities

• Assist in production of meals, snacks and functions with focus on quality and presentation.
• Ensure tasks are completed satisfactorily; assist when needed.
• Assist with lunch service.
• Assist with planning and costing of menus.
• Place orders with suppliers and manage stock receipts.
• Complete administrative returns and salary variations as required.
• Issue stocks, receive goods and ensure correct storage and rotation.
• Regularly inspect hygiene standards to meet HACCP and NOSA requirements.
• Conduct on-the-job training; identify staff with development potential.
• Be conversant with HACCP and NOSA and report defects to the manager.
• Support staff wellbeing and report discipline issues to the manager.
• Maintain security of storerooms, safes and lockable areas.
• Assist with regular stocktaking.
• Attend meetings and training courses as required.
• Assume control of the restaurant in the manager's absence.
• Participate in catering exhibitions to gain knowledge and experience.

Skills

People skills

Organisational

Attention to detail

Interpersonal skills

Flexible hours

Communication

Grooming

Computer literacy

Negotiation

Education

National Senior Certificate

Hospitality qualification

Job description

Duties & Responsibilities

• To assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
• To ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
• To assist with lunch service.
• To assist with the planning and costing of menus.
• To place orders with suppliers.
• To assist with the completion of all administrative returns, salary variations, etc.
• To issue stocks and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
• To make regular inspections to ensure that company and statutory hygiene standards are maintained.
• To carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
• To be fully conversant with HACCP and NOSA regulations and report any defect to the manager.
• To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• To be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
• To assist with stocktaking on a regular basis.
• To attend meetings and training courses as required.
• To assume control of the restaurant and use own initiative in the absence of the Manager.
• To take part in catering exhibitions, thus gaining further knowledge and experience.

Skills and Competencies

• Must enjoy working with people.
• Must have good organisational skills.
• Be able to pay attention to detail.
• Have good interpersonal and supervisory skills.
• Be able to work irregular hours, on weekends and public holidays.
• Must have good communication skills.
• Must have good grooming and presentation skills.
• Must be comfortable working with computers.
• Must able to negotiate, organise, delegate and work under pressure.

Qualifications

• Must have completed at least a National Senior Certificate
• Relevant tertiary qualification in hospitality – advantageous
• +2 years’ experience in the catering on a supervisory level