Assistant Catering Manager - Cape Town, South Africa - Feedem Recruitment
Description
Job Advert Summary:
We are recruiting for an Assistant Catering Manager.
The Assistant Catering Manager will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff.
Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.
Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.
Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.
We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.
Minimum Requirements:
- Tertiary culinary qualification or Chef diploma.
- Previous 5 years Supervisor experience advantageous
- Excellent food skills required.
- 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
Duties and Responsibilities:
- Responsible for all aspects of meal preparation, cleanup, and general upkeep of the kitchen
- Attend and give updates at weekly staff meeting
- Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients
- Understand and implement company standards, policies and procedures in line with legislation.
- Ensure Quality Control is in accordance with the Company standards.
- Oversee Cash Management (control of debtors, stock checks and cash checks etc
- To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
- To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
- To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
- Control hygiene and supervision of kitchen cleaning
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