DUTIES AND RESPONSIBILITIES
1. Plan weekly / monthly menu for canteen (±70 heads) Breakfast and lunch for approval by management
2. Prepare meals in accordance with approved menu
3. Be available to prepare adhoc and unplanned meals and snacks as directed by management
4. Catering for special events, meetings and conferences
5. Ordering of stock and efficient stock management to ensure minimal to no wastage
6. Ensure cleanliness and hygiene in kitchen and canteen at all times

CANDIDATE REQUIREMENTS
Vocational qualifications in catering, food preparation and food and kitchen hygiene
3 years experience managing a restaurant kitchen / corporate canteen
5 years experience actual food preparation
Some front of house experience would also be beneficial