- KITCHEN MANAGER/ASSISTANT GENERAL MANAGER
DETAILS
Closing Date
2024/03/19
Reference Number
SPG240305-4
Job TitleKitchen Manager/Assistant General ManagerBusiness UnitGroup (Head Office)Job TypePermanentLocation – RestaurantDoppio CollectionLocation – Town / CityJohannesburgLocation – ProvinceGautengLocation – CountrySouth AfricaJob Advert Summary
Doppio Collection, made up of Doppio Zero, Modern Tailors and Piza e Vino endeavours to create a great place to work, building a collaborative and innovative performance-based culture which enables each employee to thrive on his or her unique Doppio Collection journey. Doppio Collection’s employees are passionate and purpose-driven people growing great brands. A career at Doppio Collection is an opportunity for an employee to nurture, learn, grow, and realise their full potential. The purpose of the Kitchen Manager/Assistant General Manager role is to ensure efficient kitchen operations by overseeing team management, enforcing safety and hygiene standards, implementing SOPs for food preparation and waste management, coordinating training sessions, maintaining quality and consistency, controlling food costs, providing coaching and guidance to staff, managing inventory, scheduling, overseeing supply ordering and receiving, and coordinating service between back-of-house and front-of-house staff.
Minimum Requirements
Knowledge and Experience Requirements:
Grade 12
Higher Certificate/ Diploma Qualification.
Hospitality Qualification- Advantageous.
Pilot Software Experience.
Microsoft Office Experience
2 – 4 years’ experience in managing a kitchen.
Team Management and coordination and motivation.
Knowledge and Practice of all safety and hygiene standards according to HASAP regulations.
Duties and Responsibilities
Role and Responsibilities:
Handling and oversight of SOPs with regards to food preparation, cleaning and waste (including recycling).
Attendance, active participation and coordination of self and team in all relevant training sessions on & off site.
Control and oversight of quality, consistency, and supply specification.
Understanding and implementation of effective food cost control and management practises.
Training, coaching and guidance to team and new hires.
Inventory Management, stock count, rotation, and storage practices.
Rostering and scheduling.
Ordering and receiving of supplies, checking accuracy and quality of product received.
Coordination of À la carte service in a timely manner and managing the effective communication between BoH and FoH service.
Guest Experience Management – handeling of compliments and complaints, enviroment and ambiance mangement. etc
Plan for and execute projects such as campaigns and speciality offerings.
Work with daily, weekly, monthly targets and find solutions to achieve these.
Understanding and implemention of effective food cost control and management practises.
Ordering capturing and recieving of supplies.
Skills and Competencies:
Calm under pressure.
Pride and passion for good housekeeping practices, regarding self and environment
Growth mindset, an eagerness for continuous learning
High level of organization, attention-to-detail, and sense of urgency
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