Assistant Catering Manager

The successful incumbent will be responsible to assist with all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.
Education and Experience required:
Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
Minimum 3 Years of experience of progressive/kitchen management is compulsory
Experience working within budget guidelines to deliver results is compulsory
High Volume, complex foodservice operations experience is highly desirable Knowledge, Skills and Competencies required:
Strong knowledge of HSE is advantageous

Knowledge of the catering environment ranging from fine dining to restaurant dining
Knowledge of South African and industry-specific laws
Customer Service Skills
Management Skills
Communication Skills
Exceptional Functions Skills
Ability to balance the budget and save on soft costs
Computer literate
Key areas of responsibility:
Assist with managing daily operations of the assigned unit.
Assist with implementation of the production process.
Assist with managing food/labour costs.
Overall understanding of HACCP.
To develop and plan menus.
Kitchen brigade management.