Kitchen Manager

Purpose of the Role

  • To plan, organise and manage food and beverage services on the site
  • To ensure client expectations are met in terms of food, hygiene and service standards.

Key Responsibilities

  • Oversee the menu planning and implementation according to budget and client specifications and the translation into stock requirements
  • Ensure that all meals are cooked and made in accordance with menu specifications and approved recipes
  • Ensure that the menu cycle is correctly followed and that orders take logistics challenges and time constraints into account and that the 60-day menu cycle is adhered to
  • Ensure all catering and kitchen equipment is in working order and that a preventative maintenance plan is in place and adhered to in accordance with the HSEQ or site-specific reporting template
  • Manage the kitchen and dining room operations with particular attention to the dining room immediately prior to and during meal times
  • Constantly be aware of the needs of the client, continuously striving to create a service orientated environment
  • Maintain dining, kitchen and food storage facilities in compliance with health regulations and Company standards
  • Issue stock on a daily basis to the kitchen staff, according to the number of persons to be fed and the applicable menu
  • Implement the Standard Operating Procedures through consistent application and communication
  • Train staff on the Standard Operating Procedures that serve to guide their approach to work


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Qualifications and other requirements

  • Own accommodation in Solwezi is a compulsory
  • Valid drivers’ licence
  • Food service management diploma or similar qualification
  • 3 years catering experience or which 1 year should be at supervisory or management level

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