Minimum Requirements

• Tertiary culinary qualification.
• Previous 3-5 years supervisory experience advantageous
• Excellent food skills required and resale experience.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver’s license
• Able to commute to Bonnievale
• Able to wrk shifts and alternate weekends

Duties and Responsibilities

• Responsible for supervising all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Preparing food and all associated cooking (including special dietary meals, menu planning and portion controls)
• Organising and supervising a food service, (preparing and cooking) portioning control of meals and provision of special dietary meals
• Ensuring opening and closing down procedures are followed correctly
• Maintaining good working relationships with team and colleagues as well as customers
• To ensure that bars (where required) and meeting rooms provisions are planned for in advance with associated staffing scheduled
• according to emands of business and within agreed manning levels
• Management of associated bar stock in terms of ordering and requestioning to ensure customers get the appropriate breadth of offering
• Ensure that all team members comply to licensing legislation Organising and supervising a food service
• Controlling hygiene, health and safety including security of the kitchen, its surrounds, and customer facing areas.
• Controlling of hygiene, health and safety in the kitchen as well as packaging and transportation of meals to other establishments as required
• Ensuring that the catering areas cleanliness is followed using cleaning schedules