The first Woolworths store opened its doors to the public in Cape Town in October 1931. And it was founder Max Sonnenberg who captured the public’s imagination with dynamic store policies that set Woolworths apart from its competitors.
Three years later, a second branch opened in Durban, with another two in Port Elizabeth and Johannesburg a year later. And...
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Running and owning the preparation and presentation of focused and innovative products and ranges. Including BIIC, Food services, Projects, catering, external Events and Work shops
Job description
Manage all catering functions, meeting the briefs and budget.
Managing all outside hiring of props, equipment, supplies, Products etc for functions
Provide world class culinary inspiration for the foods group, through demo’s workshops and presentations.
Showcase and educate the foods group regarding the use and application of new ingredients and raw materials into practical meals or dishes.
Manage and continually update the running of the green kitchen (Sustainable kitchen model)
Showcase and educate the foods group regarding both existing and new innovative cooking methods, exploring new technologies and working closely with the trends and projects team
Manage the training and development of hospitality staff to implement food services menus and recipe implementation
Manage Projects, BIIC, Re-setting the standards and workshops
Manage Students and Jnr Innovation chefs
Setting of eating quality standards within the foods group and where possible supply base
Assist the R & D Manager in collating information relating to the product strategy and assist with final presentation
Manage the maintenance and upkeep of kitchen and equipment
Accept briefs from departments on product preparation and product presentation for reviews
Comply to Good Food journey, sustainable products developed
Identify and implement Packaging Recycling and Compostable initiatives to meet targets.
Local procurement is increased
Minimum requirements
Relevant diploma or degree with food service / hospitality emphasis
Minimum 3-5 years’ experience in food service / hospitality industry.
Chef experience is essential
Coaching and facilitation skills
Experience having worked in a team
A deep understanding of the food service / hospitality industry, both local and internationally.
Computer literacy.
Sensory Evaluation Skills/Taste - the ability to distinguish and articulate ingredients, product quality, flavour profiles, and product attributes
Creative/Innovative - is good at bringing the creative ideas of others to market; has good judgement about which creative ideas and suggestions will work; has a sense about managing the creative process of others; can facilitate effective brainstorming; can project how potential ideas may play out in the marketplace; engages in innovative thinking in unusual situations
Product Development Skills - commercial aptitude – ability to understand and use financial indicators
Management of business processes and legislation eg BEE. GBJ, strategy development tools
Thorough understanding of the meaning and application of technically led product Innovation
Negotiation skills
Being a “Foodie” with a passion for food and up-to-date on food trends
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