Job Description

Job Summary Job Purpose: To operate and develop the Catering Establishment to ensure that, within the terms of the Catering Policy and Budget, efficient and economic use is made of its resources. To be directly responsible for the preparation, cooking, portioning, and, presentation of meals to standards and costings defined by the Area Manager. To ensure that the Companys reputation for food, quality, and service is enhanced To ensure that all the operations of the Catering Establishment are conducted according to Company Policy and Procedure. To administer unit controls, keep controls, keep records, and, ensure the proper returns are rendered to the Regional Office. Duties & Responsibilities: To plan, organize, and, control the Establishments operations to ensure that the food quality, presentation, and, service are provided to the appropriate standards. To recommend and implement cost reductions and service improvements to the required standard. To achieve and maintain the food cost in accordance with this budget (or any authorised variation). To produce cost/sales analysis when required. To ensure that merchandising procedures and aids are applied to sustain interest in the range of food and beverages being offered and that, when appropriate, an effort is made to increase sales. Ensure that heavy-duty kitchen equipment, light equipment, work areas, other facilities, and, general surroundings of the Establishment are maintained and operated to the standards required by the Statutory, Local Authority, and, Company Health, Safety, Fire, and, Hygiene regulations and policies. Similarly, to ensure that the personnel uses safe methods to work and that no unauthorised person cleans/operates certain specified equipment. Responsible for: All personnel assigned to work in the Catering Establishment, irrespective of whether or not they are employees of the Company, in accordance with Company Personnel and Training Policies. The purchases of materials, consumable, non-consumable, and, light equipment within the limits of the budget and in accordance with Company Purchasing Policy and Procedures. The security and reconciliation of cash, stock, and, employees wages in accordance with Company Finance and Administration Policies. Requirements: 5 years of experience in a catering role - hospital food service exposure essential Demonstrated knowledge of various diets Computer literate Own transport Excellent customer service skills Must be fluent in Afrikaans Salary: R15,000 - 18,000 negotiable depending on experience & qualifications. partial medical aid & pension

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