Kitchen Manager Hospitality Industry

2 weeks ago

Somerset West, Western Cape, South Africa Glasshouse Recruiting Full time
Full Time _Somerset West_, _Western Cape_ November 6, December 6, 2023 Food & Beverage

Job Overview:

Requirements:

  • Matric
  • Relevant tertiary qualification advantageous
  • Previous staff management experience
  • Previous experience in stock management
  • Knowledge & experience of kitchen operations is advantageous
  • Health & Safety knowledge and experience

Skills & Attributes:

  • Logical, critical thinking and problem solving abilities
  • Report writing and admin skills
  • Professional communication skills
  • Proactive
  • Computer proficiency
  • Excellent leadership and decisionmaking skills
  • Ability to multitask and work efficiently under pressure
  • Excellent organisational and time management skill

The main purpose of this position:
The Kitchen Manager plays a pivotal role within our client's facility, the successful incumbent will be responsible for overseeing stock levels, health and safety, food wastage, and administrative functions within the kitchen

Duties & Responsibilities:

Stock and Kitchen Management:

  • Implement and Oversee Standard Operational Procedures
  • Ensure that all relevant Standard Operational Procedures (SOPs) are effectively put into practice and managed within the kitchen


 Stock Management Oversight
  • Take responsibility for the accurate and procedurecomplaint management of all stock, including food and crockery


 Procurement Protocol Adherence
  • Ensure that stock procurement follows established procedures and guidelines
  • Coordinate the distribution of the required stock quantities to Chefs based on resident bookings for daily meals
  • Perform regular stock counts, either on a daily or weekly basis, to maintain correct stock levels, bringing inventory to par as necessary
  • Establish and manage a waste management system to minimise resource and food wastage
  • Guarantee the accuracy of stock audits and promptly address and correct any identified discrepancies
  • Oversee kitchen equipment maintenance according to established procedures and schedules
  • Ensure that stock is stored correctly
  • Adhere to health and safety guidelines
  • Monitor and maintain precise temperature control in fridges and freezers to ensure food safety
  • Ensure the timely completion of reports required for kitchen management

Health and Safety:

  • Implementing and managing HACCP controls
  • Attending monthly Health and Safety meetings
  • Keeping kitchen on standard as per specifications of the Department of Health
  • Ensuring that the kitchen is of correct hygiene standards
  • Consult with employees regarding risk management concerns
  • Report incidents immediately, record and investigate all incidents within their work area
  • Immediately investigate all hazards reported and implement measures to control or eliminate such hazards

Policies and Procedures:

  • Ensure where necessary, training of policies and procedures takes place and ensure staff are competent
  • Deviations from procedure must be managed and reported on
  • Ensure that standard operating procedures are implemented
  • Make suggestions for procedural improvements and ensure that it follows the correct approval process before implementing

Equipment Management:

  • Manage fixed assets movement and disposal process
  • Get authorisation from Management on movement or disposal of assets.
  • Manage and maintain asset stock, ensure that assets are controlled and not abused
  • Report any discrepancies to management
  • Ensure accurate stock counts on assets on a daily, weekly and monthly basis and submit on time

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