Employer DescriptionBusy property in Richards BayJob DescriptionDuties:Coordinate mis-en-place, preparation / production and service of a la carte and buffet meals for breakfast / lunch / dinner service at correct quantities, in a fast, efficient sequence according to order or requirementsEnsure that all food stocks are kept securely and under the correct conditions applicable to each type of commodity storedControl is maintained to ensure operating equipment is used properly and that all maintenance problems are timeously reportedEnsuring that all work areas and ancillary areas are maintained to a high standard of cleanliness and hygieneRegular stock takes/checks are conducted and adequate security measures are maintainedInteracting with GUESTS to receive valuable feedback and thus being a salesperson, researcher and problem solverManaging costs in regards to COS, receiving, requisitions and storageTo ensure the stipulated procedures, operational and administrative policies are in place and maintainedMaintaining checklists for hygiene, food preparation, stock control, portion control and any other area that could have checklistsManagement of chef’s, cleaners and other kitchen STAFFCreate a departmental working environment focused on STAFF development and job fulfilment to achieve employee loyaltyLiaise with conference and banqueting coordinator and food & beverage manager on a regular basis to ensure smooth running of functionsReviews purchases to revenue report ensuring stock levels maintainedManages daily wastage and shrinkageResponsible for all hygiene audit requirementsQualificationsFormal Culinary qualifications MatricSkillsKnowledgeable in food preparation, food safety, general hygiene, cost control, operating equipment, kitchen managementBenefitsAccommodation