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 essentialRelevant tertiary qualification in food and beverage services or culinary arts is compulsoryMinimum 2 Years’ experience of progressive/kitchen management is compulsoryMust be computer literateExperience with stock control, ordering and receivingHospital Catering experienceKnowledge of Special dietsKnowledge, skills and competencies:Knowledge of the catering environment ranging from fine dining to restaurant diningKnowledge of South African and industry specific lawsManagement SkillsCommunication SkillsComputer literateKey areas of responsibility:Oversee smooth operation of kitchen productionMaintain consistency for all menu itemsAssist with monitoring inventory and communicating needs to the catering managerTo ensure portion control, preparation and storage methods thereby avoid waste and keep costs downDelivering excellent serviceTo assist in all food production areas with basic food preparation in accordance with menu cycle requirementsTo assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, etcTo help with regular stock takes as and when requiredTo maintain temperature records as required and to report any varianceAnalyse and manage effectively all in unit costsAll food wastage to be recorded and minimisedBe prepared to assist colleagues in a willing and positive manner including assisting with other duties as requiredSupport, train, coach and develop team#J-18808-Ljbffr