Job Description

Brief description

The main purpose of this position is to manage the culinary multiple aspects of the South African Reserve Bank (SARB) overseeing kitchen and restaurant operations, managing staff, inventory, food preparation and serving.

Detailed description

The successful candidate will be responsible for, among other tasks, the following key performance areas:



Plan and execute work for self and others to ensure that work allocated is completed within set time and defined standards. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the food and beverage operation and ensure that good quality and safe meals are produced. Supervise the administration for inventory requests and stock control process. Ensure expenditure within prescribed limits (when planning and preparing client menus) and recovery of service request costs. Coordinate scheduled maintenance and report unplanned repairs to equipment to ensure continuous service delivery. Take responsibility for the ordering of hospitality commodities to ensure there are sufficient stock levels within the kitchen. Compile and provide manager and senior personal in the department with monthly Opex budget variance report and the quarterly forecasting report. Supervise adherence to food safety and hygiene standards in accordance with relevant standards and legislations. Implement, report, and communicate the sustainability initiative results and provide recommendations as well as review initiatives where necessary. Stay current with developments within hospitality industry and advice on new products and/or services in the market and run awareness campaigns. Identify and propose improvements to methods, practices, procedures and processes. Lead engagements with internal, including events coordination and customer satisfaction and external stakeholders (outsourced partners) to ensure efficient and effective service delivery. Compile and provide management information through periodic integrated reporting to manager and other senior personnel in the department. Be part of the tender panel and processes for all Hospitality services commodities. Manage the performance and development of team members. Train, develop and motivate kitchen staff and manage kitchen staff activities. * Identify position gaps, recruit, and sit in interviews for kitchen.