Kitchen Supervisor -Bethlehem

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

Job summary

A catering company in South Africa is seeking a Kitchen Manager to oversee kitchen operations, maintain consistency of menu items, and manage inventory. The ideal candidate will possess a matric and relevant tertiary qualification, along with at least 2 years of kitchen management experience. Strong management and communication skills are essential, along with computer literacy to handle stock control effectively.

Qualifications

• Minimum 2 Years’ experience of progressive/kitchen management is compulsory.
• Must be computer literate with experience in stock control, ordering, and receiving.

Responsibilities

• Oversee smooth operation of kitchen production.
• Maintain consistency for all menu items.
• Assist with monitoring inventory and communicating needs.
• Ensure portion control to avoid waste and keep costs down.
• Deliver excellent service.
• Support, train, coach, and develop team.

Skills

Management Skills

Communication Skills

Knowledge of catering environment

Computer literacy

Education

Matric

Relevant tertiary qualification in food and beverage services

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
• WorkSmart knowledge is essential

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 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