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
• Hea...