Minimum Requirements
Culinary qualification or experience in contract catering preferred Project Management Qualification. Previous 5 years managerial experience advantageous Excellent food skills required and resale experience. Operational Standards: Performance management, financial analysis, Computer proficiency and Human Resources Entrepreneurial skills: Strategic management, Outcome focus and Productivity Interpersonal Skills: Client/customer interface, Managing Group process and Communication skills. Strong administration skills Ability to build and maintain a motivated team in a dynamic environment Own transport and a valid driver's license Duties and responsibilities
Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen Attend and give updates at weekly staff meetings Responsible for organizational cleanliness and receiving f all food storage areas: this includes proper rotation of all ingredients To ensure company image is projected through excellent client relationships, quality if service, products and productivity Understand and maintain all financial aspects of the budgeting forecasting Understand and implement company standards, policies and procedures in line with legislation Ensure Qualify Control is in accordance with the standards Oversee cash management (control of debtors, stock check etc) Oversee staff and payroll Prevent food waste, making sure that all health and safety regulations are achieved To ensure that all menus are calculated correctly to obtain maximum gross profit and actively increasing the unit profitability To ensure that all stock is ordered at the correct quantities, quality and price and to ensure expenses are withing budgeted limits Control hygiene and supervision of kitchen cleaning Maintain chefs’ office filling typing of memos and issues, placing orders, food costing Production planning