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

Hospital Catering experience

Knowledge of Special diets

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