Summary
Responsible for all food production including that used for functions, lunches and dinners
Support in developing menus, food purchase specifications and recipes
Supervise staff, monitor food and labour cost for the unit
Maintain highest professional food quality and sanitation standards.
Essential Duties and Responsibilities
- Plans menus for the unit
- Schedules and coordinates the work of cooks and other kitchen employees to ensure that food preparation is economical and within budgeted cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Enforces controls to minimize food waste and pilferage.
- Develops standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs; exercises portion control for all items served
- Prepares necessary data for applicable parts of the budget; projects annual food cost and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Attends departmental meetings.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Minimum 5 years experience as a cook in a busy kitchen
- Diploma in Culinary Arts/Food Production from a recognized institution.
To apply for this position send your CV to willemgons@gmail.com quoting the position in the subject line.
The applications should be received by 10th July 2015.Also mention your current/ last salary and expected salary.
Incomplete applications will be disregarded.
Only shortlisted candidates will be contacted
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