A luxury retirement village in the Overberg is looking for a Kitchen Manager to play a pivotal role within their facility. The successful candidate will be responsible for overseeing stock levels, health and safety, food wastage, and administrative functions within the kitchen.
If you thrive within a fast-paced environment, then this is the opportunity for you.
DUTIES & RESPONSIBILITIES, NOT LIMITED TO:
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 procedure-compliant 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
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 and Attributes:
Logical, critical thinking and problem-solving abilities
Report writing and admin skills
Professional communication skills
Proactive
Computer proficiency
Excellent leadership and decision-making skills
Ability to multitask and work efficiently under pressure
Excellent organisational and time management skills
Job Type: Full-time
Pay: Up to R28000,00 per month
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