- Assist in the planning, organisation and control of the day-to-day running of the food production area. To maintain operating and service standard levels, in keeping with company expectations, by means of up-dated SOP’s and training programs, throughout the Kitchen. To promote the food product, through presentation standards and improve the overall food image.
- Takes personal interest in staff welfare to ensure the team remains highly motivated and performs at its best under operational conditions.
- Daily inspects Kitchen areas to ensure that tidiness, correct storage, stock levels, and the highest degree of hygiene are maintained. Actions any irregularities immediately.
- Regularly conducts all food stock takes and ensures accuracy.
- Do not run out of menu items for service.
- Assist in the ordering, through the Purchasing Officer, all food items required to produce the required menus at the standard expected and within the budgetary constraints.
- Assists in monitoring goods delivered to ensure correct items are received at the agreed quality and price.
- Assists in maximising food profitability by controlling all spillage, spoilage and wastage. This is to be achieved by the use of correct storage and production of raw materials.
- Monitors portion control and maximizes profitability, but never compromises on the value for money.
- Regularly conducts on-going training program to improve the overall skills of the team and, hence, improve productivity and standards.
- Maintains the highest degree of personal appearance and hygiene at all times, and instils on this pride in the team.
- Is aware of all fire, safety and emergency procedures.
Key Skills and Competencies
- Communication skills
- Planning and organizational skills
- Negotiation skills
- Problem solving
- Team work
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