Chef Manager - Richards Bay at Tsebo Solution

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 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.

Skills and Competencies

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organizational skills
• Accuracy

Qualifications

• Diploma in Food Production or Culinary Tertiary qualifications.
• 3 years experience managing a corporate kitchen
• Minimum 4 years experience in the catering and/or restaurant industry on a managerial.
• Own Vehicle