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Overall Purpose of the Job
Accurately and efficiently over see the preparation of meals, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. And assist where necessary.
Also perform other duties in the areas of food and final plate preparation including serving and garnishing of cooked items and preparing appropriate items for all hot & cold menu item plates. Directly supervises employees in the Food Service Department. To carry out supervisory responsibilities in accordance with the company’s policies and procedures. Responsibilities include planning, assigning, and directing work; addressing complaints and resolving problems. Maintain
established costs and quality standards so as to ensure superior service and maximise profits.
Main Duties and Responsibilities
• Ensure that all food and products are consistently prepared and served according to the Canteen’s recipes, portioning and serving standards
• Fill in where needed to ensure customer service standards and efficient operations
• Prepare all required paperwork, including forms, reports and schedules in an organised and timely manner
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the canteen’s preventative maintenance programs
• Ensure product costing takes place and approval is sought prior to planning and pricing menu items. Establish portion sizes and prepare standard recipe cards for all new menu items
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the canteen’s receiving policies and procedures
• Ensure accurate stocktaking each week
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Schedule labour as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labour cost objectives are met as per budget figures. Seek prior approval before applying additional hours
• Submit timesheets
• Report any and all violations of company policies, rules and procedures
• Oversee the training of personnel in safe operation of all equipment and utensils.
Qualifications and Experience
• Experience in kitchen preparation and cooking
• Experience in a similar capacity
• Must be able to communicate clearly with managers, kitchen staff and School staff & Students
• Be a team player, have time management and organisational skills
• Be motivated, enthusiastic and indeed reliable
• Be able to reach, bend, stoop and frequently lift as required within the kitchen environ
• Be able to work in a standing position for long periods of time.
Working Pattern
Monday to Friday 7 am to 3:30 pm.
Ref. 13080