Duties will include but are 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-complaint 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

Qualification:

• Matric
• Relevant tertiary qualification advantageous

Experience and Knowledge:

• 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 skill

Specific Requirements

• Solid and positive references
• Clear health record
• Clear credit record
• No criminal record