Main Purpose of the jobReporting to the Unit Manager, the incumbent will be responsible to prepare food assigned in accordance with sector strategy, contract specifications and statutory Regulations as well as ensure overall efficient and effective management of the unit to provide a great quality foodservice. Education and experience required:
MatricMin of 2 years’ experience in the same roleCookery CertificateCustomer Service experience·
Knowledge, Skills and Competencies:
Customer service and communications skillsKnowledge of basic mathematicsGood analytical skills
Key areas of responsibility:


· To prepare meals, snacks and functions correctly and timeously· To ensure mis-en-place is always freshly prepared and on time · To ensure that all meals are being prepared to the correct recipe and to the correct quantity · To ensure that foodstuffs are stored and used correctly so that wastage is kept at a minimum · To ensure that food in the bain-marie’s look attractive, re-garnishing when necessary or needs replenishing· To ensure that all stock requirements for the following day are available and in good condition · To help with regular stock-takes and when required To be polite, professional and friendly at all times with customers, clients and colleaguesTo ensure the highest level of customer care is adhered to at all timesTo ensure all displays, counters and seating areas comply with company and statutory health and hygienic requirementsTo serve customers with hot and cold food and beverages on a counter during service timeInform chef/manager in advance of any menu shortages in order to ensure a quick and efficient service and to keep queues to a minimum· Manage stock control in all dry stores on a daily basis & ensure weekly stock figures are correctTo ensure portion control, preparation and storage methods avoid wastage and keep down costsTo help with regular stock takes as and when requiredTo maintain temperature records as required and to report any variance· Be able to comply with legislation and follow all rules and regulation laid down in the staff handbook and unit policy statements, with regard to uniform, personal hygiene, health and safety.· To ensure that preparation of food is hygienic and that a “clean as you go” discipline is adhered to