Job Description

Responsibilities

• Working with the Cafxc3xa9 team to ensure the overall flow of operations of the Cafxc3xa9 is optimally implemented and the Cafxc3xa9 is the first choice of workplace dining and catering for all staff in the building
• Ensure that the front of house and call orders are well controlled to ensure optimum service delivery and complete recording of sales
• Ensure that the chefs are preparing meals timeously in accordance with the days menu and catering orders
• Assist with the appointment and on-the-job training of catering personnel
• Overseeing and managing all catering staff in the unit and ensure that their duties are being carried out to the fullest of their potential
• Plan the set menu items and any specials as well as provide recipes and preparation
• Oversee the cooking and food preparation, and be available to prepare meals when required by the day or weeks demand
• Quality check prepared meals before they are served or delivered to customers
• Prepare nutritious vegan meals and sourcing vegan ingredients
• Being mindful of and catering for special dietary requirements with appealing
• Sourcing and procurement of ingredients and catering supplies from reputable and affordable suppliers
• Inspection of the front of house, serving areas and kitchen daily for cleanliness and good hygiene
• Addressing and resolving any complaints and suggestions at the outset and escalating when necessary to Executive Management
• Optimising the Pilot management system to its fullest functionality and maintaining the system monthly
• Partner with the Marketing Department on campaigns, branding material and promotions
• Partner with the Events Department on campaigns and packages
• Applicant must be able to do forecast planning, in order to be to source ingredients, plan for extra staffing while maintaining the budget set out by the company.

Specific Job Requirements

• Minimum 5 years experience as a Restaurant Manager, or Food and Beverage Manger or Head Chef in a busy commercial enterprise;
• A post-matric degree or diploma in Culinary Arts or Food Management. A supplementary business qualification will be an advantage;
• Ability to lead and motivate a team and to develop their professional competencies;
• Ability to work under pressure in an environment in with many "moving parts";
• Have a solid track record in delivering quality food and excellent service;
• Understanding of customer retention, commercial profitability and cost-savings;
• Strategic planning experience will be an advantage;
• Ability to draft job descriptions for the restaurant team and ensuring the incumbents receive the necessary support and ongoing on-the-job training;
• Has the creativity to develop original and unique recipes;
• Has a practical knowledge of the Pilot software system;
• The applicate is responsible for assisting the head chef in day-to day kitchen operations, menu planning, food preparation and meeting high culinary standards
• Maintaining inventory and food safety regulations
• Able to work in a fast-paced work environment with enthusiasm

Key Qualities

• Cost-consciousness
• A positive and energetic attitude
• Entrepreneurial spirit and a sense of urgency in the work environment
• Strong attention to detail
• Able to work under pressure
• A bias towards high safety and hygiene standards
• A Self-starter
• Demonstrates professionalism, speed and accuracy
• High standards of hygiene and hygienic practices essential

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