Busy neighbourhood restaurant and bar in Constantia Valley Cape Town are seeking an experienced KITCHEN MANAGER manager for their upmarket casual dining restaurant, bar and events.

Own transport is vital and beneficial to live in the Southern Suburbs for night time driving.

ROLE / PURPOSE:

To co-ordinate and manage the kitchen in order to deliver the perfect plate of food.

REPORTS TO : General Manager or Operator or Head Chef
SUBORDINATES : All kitchen staff

KEY PERFORMANCE AREAS:

1.Control of quality

-Monitoring the application of cooking methods and procedures in order to serve the high quality item to the customer.
-Must be able to pay attention to detail and maintain high standards.
-Recipe maintenance and adhering to the recipes.

2.Control of raw product

-Following Food Safety requirements to ensure a high quality end product and effective cost control.
-Thorough checking in of orders with regard to quality.
-Diligent application and monitoring with regards to raw item preparation.

3. People Management

-Leading by example with regards to deliverability ranging from discipline, physical work etc.
-Be able to motivate staff and display empathy.
-Application of equality among all staff by not displaying favouritism. Consistent application of discipline among staff.
-Must be able to generate positive energy, be an effective role model and excellent communication skills to be able to motivate.

4. People training and development

-Cross-training of staff to ensure a highly skilled workforce. Knowledge about people behaviour with excellent communication skills.
-Delegation of secondary management functions.
-Any new staff members to be introduced to management and admin manager in order to get correct paperwork filled in.
-Monitoring of individual staff’s performance and reporting any problems to the General Manager.
-Understanding of the Disciplinary procedures and the process of disciplining a staff member.

5. Cost control/budget control

-Following stock sheet to shelf so to control and implement effective ordering. Have to understand what an acceptable food cost is and that it equate to money saved. Proper training with regards to stocktake and basic understanding of budgets and figures.
-Checking in orders properly to price and quality. Ensuring that FIFO is followed in relation to products and that correct issuing is done. Active participation in food cost variances.

6. Hygiene implementation and maintenance

-In-house hygiene training and acceptable audit scoring within the kitchen, food preparation and storage areas.
-Following hygiene programmes, schedules, maintaining HACCP documentation, policies & procedures.