Kitchen Manager

4 days ago

Cape Town, Western Cape, South Africa Rosstone Professional Solutions Full time
  • Ensuring all staff are hygienically equipped with safety clothing on.
  • Ensure all staff are physically fit to work before and during their shift.
  • All staff have clean cutting boards and utensils at their working stations.
  • Go through the updated boards and the handover book before a new shift starts.
  • Allocate daily production for the day per staff member.
  • Hand out all the required paperwork to be filled throughout the shift.
  • Check and sign off all the required documents at the beginning, during and after every shift.
  • Monitoring of work productivity to reach the target of the shift on time.
  • Ensure correct specifications, shelf life and good quality of stock is up to standard before the stock leaves the warehouse.
  • Monitor the issuing of stock by the picker (stock rotation, stock quality and cleanliness).
  • Ensure no wooden or cardboard boxes are brought into the kitchen by the picker.
  • Ensure the picker cleans and packs up as he is withdrawing stock either in the holding cage or fridge.
  • Ensuring all the staff are working hygienically throughout the shift, either personally, or on their working stations or the equipment used.
  • Monitoring the use of chemicals as per specifications.
  • Making sure all the chemical spray bottles and red buckets on the tables are filled up and disinfectants used properly.
  • Reporting any equipment issues throughout the shift.
  • Prioritize all same day deliveries first.
  • Report all customer complaints and report to the head of department
  • Always communicate with the head of department whenever there are new veg specifications.
  • Make sure all the shortages are handed over to the next shift supervisor or the head of department before leaving the warehouse.
  • Ensure the production board is updated once work has been completed.
  • Monitor the cleaning of the whole kitchen after every shift and the sanitation of all utensils and equipment.
  • Post updated production board, updated handover book, clean scrubbed kitchen drains and equipment after every shift.
  • Night shift work only.

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