The Main Purpose of the role

The successful applicant will be responsible for overseeing smooth operation of kitchen production, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager. The applicant will be responsible for the daily planning and operation of the front of house team, deal with inquiries or queries in a proactive and efficient manner and to deliver a consistent, first class, customer focused service to clients.

Education and Experience required:

• Matric is essential
• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 3 Years’ experience in a similar supervisory position
• Experience with stock control, ordering and receiving
• Hospital experience would be an advantage
• Experience working with function or events is desirable
  

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry specific laws
• Knowledge of special diets
• Management Skills
• Communication Skills
• Interpersonal skills both in person and by telephone, with high professionalism and excellent written and spoken English
  
• Ability to manage multiple projects and work assignments
• Develop innovative ideas to deliver a first-class service
  
• Computer literate

Key areas of responsibility:

• Daily planning and operation of the kitchen production and front of house team
  
• Maintain consistency for all menu items
• Assist with monitoring inventory and communicating needs to the catering manager
• Deal with enquiries or queries in a proactive and efficient manner
• To deliver a consistent, first class, customer focused service to clients.