Duties & Responsibilities

• All aspects of Purchasing, Food preparation & Presentation
• Menu design, Planning & implementation
• Cooking Skills /Creativity and new ideas required
• Ensure that all equipment/stock/uniforms under his control are managed and kept secure
• Monitor and manage a cost effective production process reflecting best Practices
• Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets
• Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit
• Maintain & Manage HACCAP standard
• Promote and ensure a safe working environment
• Familiarise yourself and comply to existing procedures to ensure consistency
• Maintain all FEDICS GMP’s & QA documents & Best Practices
• Monitor and manage a cost effective production process
• Responsible for Gross Profits on all Food items
• Controls such as Weekly Stock takes, rotation and control levels to be maintained

Skills and Competencies

• Initiative & Committed
• Organizing & Planning Skills
• General Admin & Management skills
• Great Timekeeping Skills
• Production Driven
• Cost Awareness
• Computer Literacy
• Business Acumen
• Financial management skills

Qualifications

• Relevant tertiary qualification and Associate Culinary Degree Previous experience in a similar position
• Proven cooking experience
• Essential Cookery experience 2-3 years’ experience in management -(Advantageous)
• Drivers Licence (Advantageous)
• Previous experience in the Healthcare space would be Advantageous