Duties & Responsibilities:

• Assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
• Ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
• Assist with lunch service.
• Assist with the planning and costing of menus.
• Place orders with suppliers.
• Assist with the completion of all administrative returns, salary variations, etc.
• Issue stock and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
• Make regular inspections to ensure that company and statutory hygiene standards are maintained.
• Carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
• Be fully conversant with HACCP and NOSA regulations and report any defect to the manager.
• Be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• Be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
• Assist with stocktaking on a regular basis.
• Attend meetings and training courses as required.
• Assume control of the restaurant and use own initiative in the absence of the Manager.
• Take part in catering exhibitions, thus gaining further knowledge and experience.

Qualifications:

• +2 years’ experience in the catering and / or restaurant industry on a supervisory level.
• Must have completed at least a Matric
• Previous experience in an Healthcare environment would be highly advantageous.