Job Description

Duties:
Kitchen Manager:
Overseeing and managing kitchen staff, including hiring, training, and scheduling.
Ensuring food quality and safety, adhering to food safety standards.
Managing the kitchen's budget, controlling costs, and meeting targets.
Managing and controlling inventory, including ordering, receiving, and issuing stock.
Inspiring and developing kitchen staff to achieve excellence.
Stock Controller:
Managing and maintaining inventory levels, ensuring accurate records.
Placing orders for new stock, ensuring timely deliveries.
Implementing efficient inventory control procedures, such as stock rotation.
Generating reports on stock levels, movements, and valuations.
Working with suppliers to ensure timely and accurate replenishment of stock.
Requirements:
Grade 12
A formal qualification
Health & Hygiene certifications
At least 2 5 years experience in a similar position
Experience in cooking, food preparation, and understanding of various cuisines.
Strong understanding of food storage, ordering, and cost control.
Ability to supervise and manage kitchen staff, ensuring efficient workflow.
Ability to organize the kitchen, manage schedules, and maintain cleanliness.
Effective communication with staff, customers, and suppliers.
Proficiency in using inventory management software and systems.
Ability to analyse inventory data, forecast needs, and optimize purchasing.
Effective communication with suppliers, purchasing, and other departments.
Ability to negotiate favourable contracts with suppliers.
Strong organizational skills to manage inventory effectively.
Meticulous attention to detail to ensure accurate inventory records.
Ability to identify and resolve issues related to stock levels, deliveries, or storage.
Proficiency in using computer systems and software.