Kitchen Storeroom Supervisor

Responsible for the effective planning, control, and management of all operating equipment stock for food and kitchen operations. Ensures minimum par stock levels are maintained, storerooms are kept in immaculate condition, and all stock is secured, recorded, and issued according to standard operating procedures (SOP's).

Executive Chef

• Planning and packing of all orders as per requirement and event scripting.
• Ensure set ups are done as per the approved plan.
• Ensure enough OE stock is available for all events as per scripting and ensure correctness in monthly counts.
• Monitoring of all abuse to stock and reporting all to the Executive Sous Chef.
• Ensuring all stock is received as per standard operating procedures.
• Ensuring all stock is stored according to standard operating procedures and are always used.
• Ensuring all stock is issued and recorded according to standard operating procedures.
• Ensure mid-month and month end food stocktakes are conducted.
• Ensure all records and reports are maintained in relation to stock received, issued and counts are kept according to standard operating procedures.
• Work closely with the kitchen staff to achieve desired outcomes for events.
• Ensure have a clear understanding on the SOP's.
• Ensure you report all store maintenance issues regularly and that they have been attended to.
• Responsible for the information that you dissipate to the Executive Sous Chef as a handover.
• Always ensure that all stock in the stores is always secured.
• Make sure that storerooms are packed correctly and kept neat and tidy.

• Ensure that you have knowledge of all equipment used in the kitchen to be able to anticipate the needs.
• Get full briefings from the Executive Sous Chef of the events taking place in building.
• Keep all pathways clean and flow free of Hot Boxes, trolleys and tables.
• Work harmoniously with the fellow colleagues and pass the necessary information in your handovers within department.
• Teamwork - As a team player your communication level with each other should be flawless thus allowing you to take control of things more successfully.

• Monitor that the storeroom is operating according to set company standard operating procedures and ISO 22000 requirements.
• Ensure that all ISO 22000 documentation e.g., freezer and fridge temperatures is completed and filed for audit purposes.
• Ensure stock issuing log sheets are completed and filed for audit purposes.
• Ensure that the staff use all the equipment with the utmost care to avoid accidents and losses.

• Must have Matric or equivalent (NQF Level 4).
• Stock/Inventory Management qualification (NQF Level 5 or above).
• Computer literacy.
• Minimum of one (1) to two (2) years relevant storekeeping experience in the industry.
• Experience in maintaining stores, negotiation, client/staff communication, and event management.

• Well-groomed, vibrant personality with hospitality background.
• Stress-resistant, flexible, and quality-driven.
• Strong management, planning, and organisational skills.
• Clear communication, negotiation, and financial management abilities.
• Complaint handling, conflict resolution, and reporting skills.
• Innovative, pragmatic, and inspiring personality.

Remuneration will be discussed with the successful candidate.

The CTICC is committed to Employment Equity (EE) and take the approved EE Plan into account during the recruitment process.