Kitchen Operations Manager

We are searching for a Kitchen Operations Manager to be part of our team. The profitable incumbent will be supervising the administrative and hygiene operations throughout any of the 6 Faircape retirement villages at some stage in the absence of Kitchen Managers. Additionally, the Kitchen Operations Manager serves as a second-in-command to the Executive Head Chef, aiding delegated administrative and managerial responsibilities.

If you are passionate about culinary excellence and developing awesome experiences for our residents, we choose to hear from you!

Responsible for the following:

Manage body of workers at the particular facilities.
Manage the coaching trackers for workforce individuals throughout all 6 villages
Manage the competency trackers for all personnel throughout all 6 villages
Perform any different worker administration for Back of House group of workers members, e.g induction of new team of workers members
Ensure rosters and standby rosters are checked that the KItchen Manager ‘s prepare
Standing in for Kitchen Managers across all 6 villages
Ensure implementation and adherence to widespread running tactics associated to Kitchen Management
Ensure all kitchens are of right hygiene requirements and make sure to record on irregularities.
Ensure the kitchen is saved on widespread as per specs of the Department of Health.
Managing and scoring key overall performance areas and highlighting enchancment areas for all subordinates
Relieve Sous Chefs and Senior Sous Chefs at the services when required
Ensure that all integral protection and fitness processes are observed at all times
Ensure ingredients are organized correctly, with the aid of overseeing that all cooks are following the meal specs procedure
Ensure that tools is used correctly, safely and hygienically by way of the chef and staff
Assist Executive Chef with improvement of menus, recipes and fashionable pictures
Make hints for procedural upgrades and make certain that it follows the right approval technique earlier than implementation.
Oversee that all insurance policies and tactics are accompanied
Ensure the place necessary, coaching of insurance policies and methods takes place, making sure group of workers are competent.
Implement and manipulate HACCP controls, and deviations from system should be managed and mentioned on.
Monitor and supervisor inventory reports.
Investigate inventory variances .
Monitor and dispose of immoderate wastage.

ALSO APPLY   ADMINISTRATION CLERK (CRT) REF NO: 2024/70/OCJ

Qualifications:

Tertiary Chef Qualification

Requirements and Experience:

Proven trip in hospitality and catering
Proven ride in administration of kitchen staff
Knowledge of costings of menus
Knowledge of and trip in menu planning
Knowledge of fitness and security necessities in kitchens in phrases of catering and meals
Experience in writing SOP’s
Cost manage and kitchen menu and recipe management

Skills and Attributes:

Proficient in pc usage
Leadership Abilities, Ability to lead and encourage kitchen staff, fostering a nice and productive work environment.
Proficient in record writing and administrative tasks
Strong conversation capabilities in a expert setting
Essential multitasking capabilities
Effective organisational skills, robust organisational competencies to manipulate kitchen operations efficiently, along with inventory, scheduling, and workflow.
Demonstrated adaptability
Competence in POS (Point of Sale) management
Proactive in taking initiative
Knowledge of and adherence to hygiene standards
Skilled and dedicated to training, mentoring, and managing kitchen team of workers to power chronic improvement
Highly prompted and energetic

Specific Requirements:

Solid and superb references
Clear fitness record
Clear credit score record
No crook record
Valid driver’s licence
Own dependable transportation with the capacity to journey
When supporting the Executive Head Chef the working hours will be forty five hours per week, Monday to Friday, 07h00 – 17h00 with a 60-minute lunch break, and each alternate Saturdays, 09h00 – 13h00.

Hours will differ relying on standing in for the Chef’s. Chef’s are required to work shifts 07h00 – 19h00.

Salary from R 35 000 Cost to Company per month, the salary will be dependent on relevant experience, skills and attributes

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HOW TO APPLY

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