Responsible for the following: 

• Manage staff at the designated facilities.
• Manage the training trackers for staff members across all 6 villages
• Manage the competency trackers for all staff across all 6 villages
• Perform any other employee administration for Back of House staff members, e.g induction of new staff members
• Ensure rosters and standby rosters are checked that the KItchen Manager ‘s prepare
• Standing in for Kitchen Managers across all 6 villages
• Ensure implementation and adherence to standard operating procedures related to Kitchen Management
• Ensure all kitchens are of correct hygiene standards and ensure to report on irregularities. 
• Ensure the kitchen is kept on standard as per specifications of the Department of Health.
• Managing and scoring key performance areas and highlighting improvement areas for all subordinates
• Relieve Sous Chefs and Senior Sous Chefs at the facilities when required 
• Ensure that all necessary safety and health procedures are followed at all times
• Ensure meals are prepared correctly, by overseeing that all chefs are following the meal specifications procedure
• Ensure that equipment is used correctly, safely and hygienically by the chef and staff
• Assist Executive Chef with development of menus, recipes and standard pictures
• Make suggestions for procedural improvements and ensure that it follows the correct approval process before implementation.
• Oversee that all policies and procedures are followed 
• Ensure where necessary, training of policies and procedures takes place, ensuring staff are competent.
• Implement and manage HACCP controls, and deviations from procedure must be managed and reported on.
• Monitor and manager stock reports.
• Investigate stock variances .
• Monitor and eliminate excessive wastage.

Qualifications:

• Tertiary Chef Qualification

Requirements and Experience: 

• Proven experience in hospitality and catering
• Proven experience in management of kitchen staff
• Knowledge of costings of menus
• Knowledge of and experience in menu planning
• Knowledge of health and safety requirements in kitchens in terms of catering and meals
• Experience in writing SOP’s
• Cost control and kitchen menu and recipe management

Skills and Attributes:

• Proficient in computer usage
• Leadership Abilities, Ability to lead and inspire kitchen staff, fostering a positive and productive work environment.
• Proficient in report writing and administrative tasks
• Strong communication skills in a professional setting
• Essential multitasking capabilities
• Effective organisational skills, strong organisational skills to manage kitchen operations efficiently, including inventory, scheduling, and workflow.
• Demonstrated adaptability
• Competence in POS (Point of Sale) management
• Proactive in taking initiative
• Knowledge of and adherence to hygiene standards
• Skilled and committed to training, mentoring, and managing kitchen staff to drive continual improvement
• Highly motivated and energetic

Specific Requirements:

• Solid and positive references
• Clear health record
• Clear credit record
• No criminal record
• Valid driver’s licence 
• Own reliable transportation with the ability to travel