Kitchen Manager - Hospitality Services

As a Kitchen Manager your role is to manage food production and delivery process and the catering staff. You are responsible for managing food production services and delivery of services on one or more sites. You will plan and coordinates meal services, manage the catering service budget, make decisions on work allocation and re-allocation, roster, menu changes and supply issues. You will produce, implement and monitor organisational food safety and related policies.

Skills:
• Management / leadership skills
• Communication
• Analytical and judgemental skills
• Planning and organisation
• Customer service – e.g. advice to patients about menu

Knowledge:
• Understanding of a range of work procedures and practices relating to management, provision of food services, safety regulations.
• Advanced Food Hygiene Diploma to degree level equivalent.
• Food production knowledge acquired through catering qualifications

Attributes:
• Supervisory and management training experience
• Analytical
• Takes responsibility

• Food Service Management