Kitchen Supervisor

Empact Group; Gauteng; On-site; ZAR 50,000 - 200,000; Full time

Job summary

A leading company in the catering sector is seeking a Kitchen Manager to oversee kitchen production and ensure high standards in food service. The ideal candidate will have a relevant culinary qualification, at least two years of management experience, and a strong understanding of menu consistency and inventory control.

Qualifications

• Minimum 2 Years’ experience of progressive/kitchen management is compulsory.
• Experience with stock control, ordering and receiving.
• Hospital Catering experience required.

Responsibilities

• Oversee smooth operation of kitchen production.
• Assist with monitoring inventory and communicating needs to the catering manager.
• Maintain consistency for all menu items.

Skills

Management Skills

Communication Skills

Knowledge of catering environment

Education

Matric

Tertiary qualification in food and beverage services or culinary arts

Tools

Computer literacy

Job description

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
• Hospital Catering experience
• Knowledge of Special diets

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