Job Description

LOCATION:
West Rand CampusOVERALL PURPOSE OF THIS JOB:To manage the operational areas of the deli/restaurant, events and conferring in such a manner that guest
satisfaction and budgeted profit margins are achieved and that a good company image is projected, thus ensuring continued growth.KEY RESULT AREAS:

• Proper function planning by ensuring professional liasion with stakeholders and complete function sheets to meet the specific requirements of customers for books including dietary and any other requirements.

• Ensure that end of service cash-ups and float management are completed in accordance with SOP.

• Ensure compliance to all Hygiene, Health and Safety standards and legislation.
• Overall costing of function to ensure profitability.
• Menu development in line with costing and customer requirements.

• Present specialized demos for current students as a guest lecturer / focus on specialized skills and upskilling current talent.
• Arrange and co-ordinate guest demos for current students in theory and practical classes specializing in more complex modules.
• Assist students with competition entries guiding them on plating and dish preparations & specialized workshops onsite focusing on plating techniques / competition entries and judging criteria.

• Manage and organize restaurant pop-ups with Alumni and Industry Chefs.
• Promote and run the restaurant space to generate revenue and grow the Brand with Alumni and sponsors.

QUALIFICATION REQUIREMENTS:

• Diploma in Professional Chef

EXPERIENCE REQUIREMENTS:2 years Industry and Lecturing Chef
SKILLS REQUIREMENTS:

• Time management
• Accounting and financial planning
• Project and events planning / co-ordination
• Menu planning and execution
• Budgeting and cost control
• Cooking / cheffing
• Media and public relations

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