Kitchen Supervisor -Tongaat

Empact Group; oThongathi; On-site; ZAR 250,000 - 350,000; Full time

Job summary

A leading company in the catering industry is seeking a Kitchen Manager to oversee kitchen operations, maintain menu consistency, and manage inventory effectively. The ideal candidate will have a relevant qualification and experience in kitchen management. Responsibilities include ensuring excellent service, training staff, and managing costs. This role offers an opportunity to contribute to a dynamic team focused on delivering high-quality food services.

Qualifications

• Minimum 2 years’ experience in progressive kitchen management.
• Must be computer literate.

Responsibilities

• Oversee kitchen production and maintain menu consistency.
• Assist with inventory monitoring and communicate needs.
• Ensure proper preparation and storage methods to reduce waste.

Skills

Management skills

Communication skills

Computer literacy

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 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 literacy

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