Kitchen Supervisor -Bloemfontein

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

Job summary

A catering services company in South Africa is looking for a Kitchen Manager to oversee smooth kitchen operations and ensure menu consistency. Applicants should have Matric, a relevant tertiary qualification, and at least 2 years of kitchen management experience. Strong management and communication skills are essential, as well as computer literacy. This role includes assisting with inventory management and training staff.

Qualifications

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

Responsibilities

• Oversee smooth operation of kitchen production.
• Maintain consistency for all menu items.
• Assist with monitoring inventory and communicating needs to the catering manager.
• Ensure portion control, preparation, and storage methods.
• Deliver excellent service.
• Assist in all food production areas.

Skills

Management Skills

Communication Skills

Computer literate

Education

Matric

Relevant tertiary qualification in food and beverage services or culinary arts

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 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