Kitchen Supervisor -Durban Central

Empact Group; Durban; On-site; ZAR 25 000 - 45 000; Full time

Job summary

An established industry player is seeking a dedicated Kitchen Manager to oversee kitchen operations and ensure menu consistency. The ideal candidate will have a solid background in kitchen management, with at least two years of experience in a similar role. This position involves monitoring inventory, ensuring food quality, and minimizing waste while delivering excellent service. Join a dynamic team where your skills in food production and management will contribute to a thriving culinary environment. If you are passionate about food and enjoy working in a fast-paced setting, this opportunity is perfect for you.

Qualifications

• Minimum 2 years’ experience in kitchen management.
• Must be computer literate and have stock control experience.

Responsibilities

• Oversee kitchen production and maintain menu consistency.
• Assist with inventory monitoring and communicate needs to the catering manager.

Skills

Kitchen Management

Communication Skills

Stock Control

Computer Literacy

Education

Matric

Tertiary Qualification in Food and Beverage Services

Job description

Main Purpose Of The Job

The successful applicant will be responsible for overseeing the smooth operation of kitchen production, maintaining consistency in all menu items, and assisting 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
• Healthcare experience is advantageous

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 the 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 to avoid waste and keep costs down
• Deliver excellent service
• Assist in all food production areas with basic food preparation according to menu cycle requirements
• Complete relevant paperwork, reproduction, wastage sheets, cleaning records, etc.
• Conduct regular stock takes as required
• Maintain temperature records and report variances
• Analyze and manage all in-unit costs effectively
• Record and minimize food wastage
• Assist colleagues willingly and positively, including other duties as required
• Support, train, coach, and develop team members