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 #J-18808-Ljbffr