Assistant Catering Manager - Healthwise

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

Job summary

Tsebo Solutions Group in South Africa is seeking a supervisory role in catering and hospitality. You will assist in meal production, lunch service, and menu costing, while ensuring quality and presentation across functions.

You will place supplier orders, manage stock, and maintain hygiene according to HACCP/NOSA. The role requires supervisory experience, strong people skills, and reliability.

Qualifications

• Must be at least 21 years old with 2+ years supervisory catering/restaurant experience.
• Standard 10 / Matric completed.

Responsibilities

• Assist in production of meals, snacks and functions with emphasis on quality and presentation.
• Assist lunch service and planning/costing of menus.
• Place orders with suppliers and handle administrative returns.
• Issue stocks, receive goods, verify quality, quantity and price; rotate stock.
• Ensure hygiene standards in line with HACCP/NOSA; report defects.
• Conduct regular on-the-job training and identify staff with promotion potential.
• Maintain security of storerooms and lockable areas.
• Attend stock takes, meetings and training; assist in restaurant control in manager's absence.
• Participate in catering exhibitions to gain knowledge and experience.

Skills

People skills

Organisational skills

Attention to detail

Interpersonal skills

Supervisory skills

Communication skills

Grooming & presentation

Computer literacy

Negotiation & delegation

Education

Standard 10 / Matric

Tools

Computers

Job description

• 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.

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

• Be 21 years of age and have at least 2 years’ experience in the catering and / or restaurant industry on a supervisory level.
• Must have completed at least a standard 10 / secondary education