Jobs at Tsebo Solutions Group

Duties & Responsibilities

• To take responsibility of the catering facility in the absence of the catering manager / front of house manager.
• Maintain operations standards of the kitchen including stock, cash and staff levels.
• To ensure the highest level of service is provided to all customers.
• Ensure all core standard procedures are adhered to at all times.
• Maintain an up-to-date knowledge of products and encourage staff to develop their product knowledge.
• Ensure the kitchen and front of house areas operate within health and safety and food safety regulations.
• To support promotional activity within the facility.
• To maintain an awareness and control of all security systems on site.
• To maintain a good working relationship with the company, customers.
• To report any maintenance issues within the department to the relevant parties.
• To carry out and maintain cash handling policies and general administrative duties.
• To be responsible for ongoing motivation of staff, leading by example.
• To manage staff and ensure they achieve their full potential.
• To assist and take part in regular team meetings as agreed with senior management.
• To be responsible for monitoring and developing of fixed and indefinite staff members.
• Monitoring of staff timekeeping and attendance.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• To ensure that the preparation of food is hygienic and that a "clean as you go" discipline is adhered to.
• To ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• May be required to assist with any other duties that may be outside scope of responsibility

Skills and Competencies

• Be able to communicate and understand the predominant language(s) of the canteen’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Good verbal and written skills
• Customer orietated

Qualifications

• Minimum matric
• Experience in smililar role
• MMDP 1 - advantageous

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Duties & ResponsibilitiesMain Duties:

• To ensure the prompt service of all meals and services at the required times, to the Company’s standard and client’s satisfaction.
• To ensure that methods of preparation and presentation comply with current recognised catering standards within the budgeted costs laid down by the Company and according to the agreed portion size and garnish requirements - minimise wastage.
• To ensure that Company and Statutory Regulations pertaining to the safety and hygiene operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors, and that all food is prepared in the most hygienic manner possible
• To assist the management with planning menus, rotas, orders, checking and receiving deliveries and stock control
• To standardise and cost all menus and items.
• To assist management in the control and documentation of all sales and free issues of the compilation of all returns, records and reports to the company’s standard.
• To ensure that all members of staff are under your control are aware of matters affecting their job and receive the appropriate training as may be necessary from time to time to improve their performance or develop to another position. To discipline any staff under your control and report any incident to misconduct, absenteeism or lateness to the Manager/ess
• To ensure that the areas under your control are left as clean and tidy as is reasonably practicable at all times, but especially at the end of the day shift.
• To ensure that the Unit’s stores and other areas of potential loss are secured at all times according to the instructions laid down by the management, and that stock is used in rotation
• To ensure that all equipment surfaces and work areas are in a clean and safe working condition and to report to Management any defect / Malfunction.
• To carry out any reasonable request by management
• Assist in stock take as required
• To take stock on monthly basis of all equipment and utensils etc.
• To ensure , personality if necessary are carried out Infrequent Duties:
• To prepare and assist at any special functions,. Which also may sometimes be outside of normal working hours 2.
• to report and where possible take action about customer or client complaints and compliments
• To report and where possible take action for any incidence or accident, fire, loss, theft, damage, unit food or other occurrences 4.
• to attend meetings and training courses as may be necessary from time-to-time
• To deputise for management in their absence
• To complete all assignments set to you by due date 7.
• ensure that you read the minutes of catering meeting should you not have attended
• Cashing up when required and ensure cash and stock are signed and hand over as per company and unit procedure
• To ensure that unit banking is carried out on a daily basis.

Skills and Competencies

• Team Player
• Interpersonal skills
• Customer centric
• Initiative & Committed
• Organizing & Planning Skills
• General Admin & Management skills
• Great Timekeeping Skills
• Production Driven
• Cost Awareness
• Computer Literacy
• Business Acumen
• Financial management skills

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Duties & Responsibilities

• Liaise daily with unit manager customers/staff/stores and support staff
• Plan /prepare and present food
• Handle Cash ups/Sales controls /stocks etc
• Flexible and Multi skilled
• To be creative & give proactive input and suggestion
• Place Orders & control accurately/deliveries /left over etc
• Understanding of portions control/wastage control, quantities
• Kitchens & High Hygiene Cleanliness Haccp compliant environment

Skills and Competencies

• Team Player
• Interpersonal skills
• Customer centric
• Initiative & Committed
• Organizing & Planning Skills
• General Admin & Management skills
• Great Timekeeping Skills
• Production Driven
• Cost Awareness
• Computer Literacy
• Business Acumen
• Financial management skills

Qualifications

• Matric and tertiary qualification in Culinary Studies & Upmarket Cooking Skills
• Good in Functions and hands on in the kitchen
• Previous experience in similar position essential.