Assistant Kitchen Manager

Index Hotels
Stellenbosch
ZAR 200 000 - 300 000
Job description

Role Description

This is a full-time on-site role for an Assistant Kitchen Manager, located in Stellenbosch. The Assistant Kitchen Manager will assist in the daily operations of the kitchen, including food preparation, ensuring food quality, and managing the culinary team, as well as covering for the General Manager in his absence. Responsibilities also include inventory control, scheduling, and maintaining health and safety standards in the kitchen. The Assistant Kitchen Manager will work closely with the General Manager to ensure smooth operations and high customer satisfaction.

Job Description

Leadership and Management:

  • Effectively manage and lead both front of house and kitchen staff.
  • Ensure smooth daily operations and high standards of service.
  • Handle training and performance evaluations.
  • Assist with stock-takes.
  • Assist with social media posts/content.

Customer Service:

  • Provide excellent customer service and handle inquiries and complaints professionally.
  • Maintain a welcoming and positive atmosphere for guests.

Operational Efficiency:

  • Oversee cash-up procedures and manage financial transactions accurately.
  • Open and close the restaurant.

Kitchen Support:

  • Assist in food preparation and cooking as needed.
  • Maintain kitchen cleanliness and organization.
  • Manage inventory and place orders.

Team Collaboration:

  • Foster a collaborative and supportive work environment.
  • Facilitate effective communication between front of house and kitchen staff.
  • Participate in team meetings and contribute to continuous improvement initiatives.

Career Development:

  • Engage in professional growth and development opportunities.
  • Support and mentor new staff members.

Work Culture:

  • Promote a positive, inclusive, and respectful work environment.
  • Encourage open communication and feedback among staff.
  • Celebrate team achievements and milestones.

Senior Manager Support:

  • Step in for the Executive Chef during their absence.
  • Ensure continuity of high standards in food quality and presentation.
  • Report any problems immediately and assist with finding solutions.
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