Purpose
To provide specialised food preparation and presentation oversight and management to the catering operation
Main Outputs & Responsibilities
Responsible for day-to-day management tasks of catering services to the required standards and within the agreed budgetary limits. Design and refresh menus in accordance with specifications, quality standards and nutritional value. Ensure smooth and effective operation of the kitchen. Responsible for compliance with all relevant health, safety and environmental requirements in the kitchen and dining area. Ensure maintenance of equipment and utensils and report any malfunctions and/or required repairs
Qualification & Experience Required
Recognised culinary tertiary qualification
5 years experience in the position of Head Chef/Catering Supervisor responsible for feeding large numbers of which 2 years should be at team leader level
CU Band
Required Competencies, Knowledge & Skills
Good leadership, interpersonal and supervisory skill, ability to build and lead a strong operational team for achievement of business plan objectives.
Good computer literacy and report writing skills. Good communication and reporting skills across all levels (both verbal and written). Strong knowledge of kitchen equipment, and food preparation. Strong quality orientation in terms of work standards. Good conflict management skills. Attention to details.
Medically fit and healthy
Closing date: 02 January 2025