CORE PURPOSE OF JOB

Assist the Food service Manager or Executive Chef with driving profitability and productivity of the catering outlet by supervising staff, ensuring quality food output at affordable prices, and maintaining customer satisfaction. Implementing good hygiene standards in accordance with applicable legislation relating to health and safety.

KEY PERFORMANCE AREAS

• Supervise quality production and delivery of food.
• Assist with Function, Venue Set Up and Off campus food service.
• Staff Supervision
• Documentation Control and Supervision
• Minimise Financial Risk and Loss
• Stock Management Assistance
• Supervise compliance to food, health and safety requirements.
• Assist with Customer Service Excellence

CORE COMPETENCIES

The incumbent of this position must have:

• Computer skills
• Customer Focus
• Communication
• Planning and Organising
• Accountability
• Stock management ability
• Sales driven
• Flexibility
• Results-orientation
• Ability to work under pressure.
• Attention to detail.
• Pursuing professional excellence
• Thoroughness
• Knowledge and understanding of food, health, and safety requirements

MINIMUM REQUIREMENTS

• Grade 12 and/or relevant technical qualification in hospitality industry
• Driver’s licence
• 2-3 years’ experience in customer service

SCREENING QUESTIONS

• Do you possess a Grade 12 and/or relevant technical qualification in hospitality industry?
• Are you in possession of a valid driving license?
• Do you a minimum of 2 years’ experience in the hospitality industry?