Chef Manager

Duties & Responsibilities

• Proactively manage the Food Safety Management Systems, ensure compliance with OHSAct as well as manage Tsebo's Good Manufacturing Practices
• Menu planning and design; research and design; Innovation
• Ensure Halaal standards are adhered to at all times
• 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, and 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, making sure that budgetary limits and prescribed menus are adhered to.
• To ensure correct and timeous completion of all administrative work.
• To ensure that cash-up procedures are strictly adhered to.
• To ensure that all monies are banked in accordance with laid-down procedures.
• To 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 the development of existing catering staff in service techniques, menu presentation, policies, and procedures.
• Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and 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 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 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.

Skills and Competencies

• Understanding of Halaal food preparation.
• Must enjoy working with people.
• Must have good organisational skills.
• Be able to pay attention to detail.
• Have good interpersonal and supervisory skills.
• Be able to work irregular hours, on weekends and public holidays.
• Must have good communication skills.
• Must have good grooming and presentation skills.
• Must be comfortable working with computers.
• Must able to negotiate, organise, delegate and work under pressure.
• HACCP.
• FSC.

Qualifications

• Diploma in Food Production.
• Previous working experience within a Halaal Kitchen
• 3 years' experience managing a corporate kitchen
• Minimum 4 years' experience in the catering and / or restaurant industry on a managerial.
• Own Vehicle