Fresh Openings at Cape Town International Convention Centre

The main purpose:

• To ensure that all transactions for food and beverage are cashed up appropriately and to ensure that all the clients visiting the coffee shop get the correct bills and are charged for services provided.

Reporting to the: Restaurant Supervisor

Key responsibilities will include but are not limited to:

Planning and organising

• Work closely with the allocated Restaurant Supervisor to ensure adequate registers, point-of sale systems, credit card payment machines, change, till rolls, cash-up and over/shortage forms is available and operational to run the coffee shop.
• Obtain necessary brief regarding the day from your Restaurant Supervisor.
• Ensure proper handovers are done after shift to the new shift person.
• Sign out appropriate change from the cash up room with the necessary supervision and signatories.
• Shortage and over forms have been completed and handed to the Restaurant Supervisor at the end of each shift.
• Follow up with all staff and ensure all the services rendered are charged correctly at all times.
• Ensure all preparations for the smooth running of the coffee shop and that you are vigilant at all times.
• Monitor the state of cleanliness of your till areas at all times through frequent observation.
• Ensure that all necessary equipment like staplers, change bags or moon bags are secured into storage, ensuring safety and loss control measures are adhered to.
• Familiarize yourself with the standard operating procedures relating to your role and all cash up procedures.
• Maintain all CTICC’s policy especially the Cash Handling Standard Operating Procedures and standards applicable for cash-ups.
• Ensures that all duties assigned to you are executed efficiently and diligently at all times.
• Consult with the Restaurant Supervisor on shortages of change during service that may affect service delivery.
• Adhere to the standard operating procedures related to your position as well at company policies and procedures.
• Maintain effective working relationship with other members of staff.
• Adhere to shortages and overs by reporting and completing all the required logs.
• Adhere to spot check procedures.

Customer satisfaction

• Deal with customer complaints in a professional and timeous manner.
• Respond to special requests in a professional and timeous manner.
• Provide internal customer service in compliance with CTICC standards.
• Demonstrate and maintain high levels of customer service that consistently exceeds the expectations of our guests.

Job requirements
Minimum qualifications and experience:

• Matric certificate or equivalent (NQF 4).
• Minimum of two (2) years’ experience in a similar position.
• Experience in working on a point-of-sale system.

Skills and Attributes:

• Excellent command of English vocabulary.
• Well-groomed with a vibrant personality.
• Demonstrated creativity flair.
• Guest orientated and service minded.
• Strong planning, reporting and organizational skills.
• Ability to work and manage equipment and keep them clean.

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The main purpose:

• The role is responsible to oversee a section of the kitchen be it the coffee shop, pastry, cold or hot kitchen and is primary responsibility of the role is to oversee the preparation, cooking and the presentation of food in accordance to set standards with guidelines and ensure adherence to health and safety and hygiene standards to all staff in the kitchen.  

Reporting to the: Sous Chef - Pastry

Key responsibilities will include but are not limited to:

Management of the kitchen operation

• Ensure all the mise-en-place is prepared and kept fresh.
• Ensure that junior chefs have all the required resources and supplies (e.g. knives, boards, spices, vegetables etc.) at the cooking stations.
• Ensure all food is prepared as per the approved menu and per set standards.
• ensure that all the plates reach the client with correct garnishee, portion size, correct temperature, approved presentation and quality.
• Ensure all food preparation stations are kept clean and staff in the kitchen are adhering to hygiene standards.
• Produce high quality food all the time as per the set standards while being mindful of the clients’ requirements.
• Maintain high standard of culinary product and service all the time.
• Assist the Sous Chef in management of kitchen staff and all kitchen activities.
• Prepare the equipment snag list for the Sous Chef.
• Report any arising problems or complaints to the Sous Chef.
• Perform administrative duties as required.
• Ensure that all HACCP documents are completed correctly and filed by the kitchen staff e.g. temperature log sheets, personal hygiene log sheet etc. 
• Maintain a positive and professional approach with co-workers and customers.
• Monitor customer satisfaction all the time.
• Conduct on-the-job training for Demi chefs.
• Must possess and eye for attention to detail to ensure that the plates are perfect when they leave the kitchen.
• Basic knowledge of best cooking practices.

Inventory Management

• Manage the operating equipment used within the respective kitchen.
• Keep the necessary record of breakages and losses and report to the Sous Chef.
• Make sure that all the OE (Kitchen smalls) are handed to stores before staff sign out.
• Make sure that equipment is kept clean all the time.
• Make sure that storerooms are packed neatly.
• Manage all kitchen equipment and report all broken or non-functional equipment to the Sous Chef.   

Staff Management

• Hold daily handover meetings with Demi Chef.
• Lead and coach staff on-the-job. Ensure that on-the-job training and assessment takes place when needed.
• Maintain discipline and order from all the kitchen staff all the time.
• Provide training and development for kitchen staff to ensure best results in minimum time with the allocated or available resources.
• Ensure staff are trained on all procedures and controls.
• Manage workplace diversity.
• Report issues relating to staff discipline & problems arising to the Sous Chef who will provide guidance in accordance with the CTICC disciplinary and grievances procedures.
• Ensure grooming and uniform standards are adhered to by all staff.

Job requirements
Minimum qualifications and experience:

• Matric Certificate (NQF Level 4).
• Certificate or recognised professional culinary qualification from a reputable institution or hotel school (NQF Level 5 and above).
• Four (4) years culinary experience as a Chef de Partie.
• Food and wine knowledge.
• Knowledge of cooking ingredients, equipment and processes.
• Excellent record of specific kitchen. management (i.e. cold, hot or pastry).
• Record of keeping up with cooking trends and best practices.
• Basic Computer on various computer software programs (MS Office).

Skills and Attributes:

• Innovative and creative thinker.
• Quality driven.
• Inspiring personality.
• Well groomed.
• Planning and organising.
• Excellent Communication skills.
• Good active listening skills.
• Flexible.
• Passionate.