E
Kitchen Manager at Empact Group
Empact Group
August 28, 2026
Full-time
On-site
The Main Purpose of the job
The successful applicant will be responsible for overseeing smooth operation of kitchen production, maintain consistency in all menu items and ensure the readiness of the menu items on the belt. Oversee all Health and Safety related aspects in the area of responsibility. Assist with monitoring inventory and communicating needs to the catering manager.
Education and Experience required:
Matric is essential
Relevant tertiary qualification in food and beverage services or culinary arts is desired, but not compulsory/advantageous
Minimum 2 Years' experience of progressive/kitchen management is compulsory
Experience with Health and Safety
Must be computer literate
Experience with stock control, ordering and receiving
Hospital Catering experience advantageous
Knowledge of Special diets advantageous
Knowledge, Skills and Competencies:
Knowledge of the catering environment
Knowledge of South African and industry-specific laws
Customer Service Skills
Management Skills
Communication Skills
Computer literate (Excel, word, outlook, etc.)
Health and Safety knowledge
Key areas of responsibility:
Oversee smooth operation of kitchen production
Maintain consistency for all menu items
Ensure all menu items are ready on the belt when service starts
Manage subordinates to ensure compliance to SOP's, recipes
Assist with monitoring inventory and communicating needs to the catering manager
To ensure portion control, preparation and storage methods thereby avoid waste and keep costs down
Delivering excellent service
To assist in all food production areas with basic food preparation in accordance with menu cycle requirements
To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, Health and Safety records etc.
To help with regular stock takes as and when required
To maintain temperature records as required and to report any variance
Analyse and manage effectively all in unit costs
All food wastage to be recorded and minimised
Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
Support, train, coach and develop the team
Closing Date 15 September 2026
The successful applicant will be responsible for overseeing smooth operation of kitchen production, maintain consistency in all menu items and ensure the readiness of the menu items on the belt. Oversee all Health and Safety related aspects in the area of responsibility. Assist with monitoring inventory and communicating needs to the catering manager.
Education and Experience required:
Matric is essential
Relevant tertiary qualification in food and beverage services or culinary arts is desired, but not compulsory/advantageous
Minimum 2 Years' experience of progressive/kitchen management is compulsory
Experience with Health and Safety
Must be computer literate
Experience with stock control, ordering and receiving
Hospital Catering experience advantageous
Knowledge of Special diets advantageous
Knowledge, Skills and Competencies:
Knowledge of the catering environment
Knowledge of South African and industry-specific laws
Customer Service Skills
Management Skills
Communication Skills
Computer literate (Excel, word, outlook, etc.)
Health and Safety knowledge
Key areas of responsibility:
Oversee smooth operation of kitchen production
Maintain consistency for all menu items
Ensure all menu items are ready on the belt when service starts
Manage subordinates to ensure compliance to SOP's, recipes
Assist with monitoring inventory and communicating needs to the catering manager
To ensure portion control, preparation and storage methods thereby avoid waste and keep costs down
Delivering excellent service
To assist in all food production areas with basic food preparation in accordance with menu cycle requirements
To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, Health and Safety records etc.
To help with regular stock takes as and when required
To maintain temperature records as required and to report any variance
Analyse and manage effectively all in unit costs
All food wastage to be recorded and minimised
Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
Support, train, coach and develop the team
Closing Date 15 September 2026