MAIN PURPOSE OF THE ROLE

To provide an efficient and cost-effective food service to the establishment and manage all subordinate kitchen staff. The incumbent will also liaise with relevant heads of department and assist with planning functions. The canteen provides meals for 300 to 1000 employees.

DUTIES AND RESPONSIBILITIES

  • Managing the food and beverage provision for functions and events
  • Supervising catering and waiting staff at functions
  • Planning menus in consultation with chefs
  • Recruiting and training permanent and casual staff
  • Organising, leading, and motivating the catering team
  • Planning staff shifts and rotas
  • Ensuring health and safety regulations are strictly observed
  • Budgeting and establishing financial targets and forecasts
  • Monitoring the quality of the product and service provided
  • Keeping financial and administrative records;
  • Managing the payroll and monitoring spending levels
  • Maintaining stock levels and ordering new supplies as required
  • Interacting with customers if involved with front of housework
  • Liaising with suppliers and clients
  • Negotiating contracts with customers, assessing their requirements, and ensuring they are satisfied with the service delivered (in contract catering)
  • Ensuring compliance with all fire, licensing, and employment regulations
  • Maximising sales and meeting profit and financial expectations.

In more senior posts, principal tasks involve:

  • Overseeing the management of facilities, e.g., checking event bookings and allocation of resources/staff
  • Planning new promotions and initiatives, and contributing to business development
  • Dealing with staffing and client issues
  • Keeping abreast of trends and developments in the industry, such as menus or trends in consumer tastes

QUALIFICATIONS AND EXPERIENCE

  • Matric
  • Diploma in Hospitality Studies
  • Must have at least 10 years prior experience
  • Minimum Sous Chef
  • Must have mass food production experience
  • Knowledge of health and safety rules in a kitchen

BEHAVOURIAL AND COMPETENCY REQUIREMENTS

  • Diligent
  • Must have excellent communication and listening skills
  • Systematic approach to work
  • Highly organised
  • Proactive , punctual, and reliable
  • Able to follow instructions and work as part of a team
  • Customer service experience
  • Basic understanding of health and safety requirements
  • Must be comfortable working in a fast-paced environment



Salary; Market related


NB: Please note that should you not hear back from us within 14 working days from date of advert closing, you may consider your application unsuccessful. Thank you for choosing Talksure as your employer of choice. We wish you well in your future endeavours.