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