Kitchen Supervisor -Durban

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

Job summary

A catering services company in KwaZulu-Natal seeks a Kitchen Manager to oversee kitchen operations, ensure consistency in menu items, and manage inventory. The ideal candidate has a matric and a relevant tertiary qualification in culinary arts, along with at least 2 years of kitchen management experience. Strong management and communication skills are essential for delivering excellent service and training the team.

Qualifications

• Minimum 2 years’ experience of progressive kitchen management.
• Must be computer literate.
• Experience with 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.

Skills

Management Skills

Communication Skills

Knowledge of the catering environment

Computer literate

Education

Relevant tertiary qualification in food and beverage services or culinary arts

Matric

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