Chef Manager

Richards Bay - South Africa

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

Duties & Responsibilities

Proactively manage the Food Safety Management Systems ensure compliance with OHSAct as well as manage Tsebos Good Manufacturing Practices
Menu planning and design; research and design; Innovation
Ensure high quality of food preparation presentation and service is up to Tsebo Catering Solutions standards by meeting all quality/star grading standards in all areas of responsibility.
Organising preparing & co-ordinating functions for the Unit
Management of all administration finances debtors budgets HR-related practices etc.
To ensure the provision of quality food and service to the requirements and satisfaction of the company.
This includes all meals functions and resale items.
To plan and cost menus ensure that budgetary limits and prescribed menus are adhered to.
To ensure correct and timely completion of all administrative work.
To ensure that cash-up procedures are strictly adhered to.
Ensure that all monies are banked following laid-down procedures.
Ensure that staff records are up to date and kept in accordance with company and statutory requirements.
Hire train and schedule catering staff and be actively involved in developing existing catering staff in service techniques menu presentation policies and procedures.
Additional responsibilities include the reporting of operating statements reports and operational budgets and the review of the collection of receivables.
Menu development & costing marketing functions as they relate to the catering department.
To ensure that hygiene standards comply with company and statutory requirements.
To ensure effective security in all areas under your control.
To be aware of and respond to the needs of your staff including induction monitoring performance coaching and ensuring that appropriate training is affected.
To carry out On-the-Job Training as requested by the company.
To ensure that regular fire drills are held evacuation procedures are understood and effected.
To ensure that HACCP and NOSA regulations are adhered to.
To complete and submit all necessary relevant documentation in the event of fire theft burglary or accident.
To ensure that staff are correctly dressed at all times.
To recruit interview and manage subordinates complying with company and statutory procedures.
To constantly be aware of the needs of the customer continuously striving to create the right environment.

Required Experience:

Manager

Duties & ResponsibilitiesProactively manage the Food Safety Management Systems ensure compliance with OHSAct as well as manage Tsebos Good Manufacturing PracticesMenu planning and design; research and design; InnovationEnsure high quality of food preparation presentation and service is up to Tsebo C...

Duties & Responsibilities

Proactively manage the Food Safety Management Systems ensure compliance with OHSAct as well as manage Tsebos Good Manufacturing Practices
Menu planning and design; research and design; Innovation
Ensure high quality of food preparation presentation and service is up to Tsebo Catering Solutions standards by meeting all quality/star grading standards in all areas of responsibility.
Organising preparing & co-ordinating functions for the Unit
Management of all administration finances debtors budgets HR-related practices etc.
To ensure the provision of quality food and service to the requirements and satisfaction of the company.
This includes all meals functions and resale items.
To plan and cost menus ensure that budgetary limits and prescribed menus are adhered to.
To ensure correct and timely completion of all administrative work.
To ensure that cash-up procedures are strictly adhered to.
Ensure that all monies are banked following laid-down procedures.
Ensure that staff records are up to date and kept in accordance with company and statutory requirements.
Hire train and schedule catering staff and be actively involved in developing existing catering staff in service techniques menu presentation policies and procedures.
Additional responsibilities include the reporting of operating statements reports and operational budgets and the review of the collection of receivables.
Menu development & costing marketing functions as they relate to the catering department.
To ensure that hygiene standards comply with company and statutory requirements.
To ensure effective security in all areas under your control.
To be aware of and respond to the needs of your staff including induction monitoring performance coaching and ensuring that appropriate training is affected.
To carry out On-the-Job Training as requested by the company.
To ensure that regular fire drills are held evacuation procedures are understood and effected.
To ensure that HACCP and NOSA regulations are adhered to.
To complete and submit all necessary relevant documentation in the event of fire theft burglary or accident.
To ensure that staff are correctly dressed at all times.
To recruit interview and manage subordinates complying with company and statutory procedures.
To constantly be aware of the needs of the customer continuously striving to create the right environment.