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Kitchen Supervisor - Durban South
Zusammenfassung
A leading catering service provider is seeking a Kitchen Manager in Durban, South Africa. The successful applicant will oversee kitchen production, ensure menu consistency, and manage inventory communication with the catering manager. Candidates should have a minimum of two years in kitchen management, cooking, and supervisory roles, along with relevant educational qualifications. Strong communication, management, and computer skills are essential for success in this role.
Qualifikationen
- Minimum 2 years' experience in kitchen management.
- Minimum 2 years' cooking experience.
- Minimum 2 years' supervisory experience.
Aufgaben
- Oversee smooth operation of kitchen production.
- Maintain consistency for all menu items.
- Assist with inventory monitoring and communication with the catering manager.
Kenntnisse
Ausbildung
Tools
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.
- 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
- Minimum 2 Years cooking experience
- Minimum 2 Years Supervisory experience
- Must be computer literate
- Experience with stock control, ordering and receiving
- WorkSmart knowledge is essential
- 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
- 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
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