Chef - Southern Suburbs
Salary Negotiable
Southern Suburbs,
Western Cape
more than 14 days ago
Our client, a leader in the retail industry, requires the service of a Chef, who will be responsible managing the butchery in a flagship store, and overseeing the smooth operation and performance. The Chef will also be responsible for ensuring that staff achieve production targets, managing hygiene standards and controllable expenses within agreed limits. The Chef should be proficient in meat technology.
Key performance areas:
? Build and maintain effective customer relationships.
? Communicate effectively with both internal and external customers.
? Monitor standards to identify adherence or any deviations.
? Ensure that the butchery implements and complies with the minimum standards required.
? Promote hygiene standards to support the butchery and store image.
? Drive promotions to affect sales.
? Identify opportunities for new store equipment and specifications.
? Deliver specialised training to staff.
? Address unproductive and/or unprofitable practices and issues.
? Audit waste control and production standards, and take action where necessary.
? Conduct price surveys.
? Assess butchery performance, and make recommendations for improvement.
? Manage the cutting specification.
? Assist with price guides and promotional activities.
? Extract and manage gross profit and stockholding in the butchery.
? Assist customers with the various cooking methods, recipes and/or cuts of meat.
? Supervision and maintenance of relationships between a company and its external partners, especially its clients.
The successful candidate must have:
? Must have Matric / NQF level 4 /National Certificate: Fresh Meat Processing (NQF level 3)
? 3 – 5 Years butchery Management experience
? Knowledge of Fresh Meat Processing Operational execution Essential
? Must have knowledge of Butchery hygiene and safety standards
? Must have knowledge of relevant legislation
? Knowledge of meat cuts/ products
? Delivering results and meeting customers’ expectations
? Have a good business acumen
? Able to cope with pressure and setbacks
? Good planning and organisational skills
Please note that only short listed candidates will be contacted.
Key performance areas:
? Build and maintain effective customer relationships.
? Communicate effectively with both internal and external customers.
? Monitor standards to identify adherence or any deviations.
? Ensure that the butchery implements and complies with the minimum standards required.
? Promote hygiene standards to support the butchery and store image.
? Drive promotions to affect sales.
? Identify opportunities for new store equipment and specifications.
? Deliver specialised training to staff.
? Address unproductive and/or unprofitable practices and issues.
? Audit waste control and production standards, and take action where necessary.
? Conduct price surveys.
? Assess butchery performance, and make recommendations for improvement.
? Manage the cutting specification.
? Assist with price guides and promotional activities.
? Extract and manage gross profit and stockholding in the butchery.
? Assist customers with the various cooking methods, recipes and/or cuts of meat.
? Supervision and maintenance of relationships between a company and its external partners, especially its clients.
The successful candidate must have:
? Must have Matric / NQF level 4 /National Certificate: Fresh Meat Processing (NQF level 3)
? 3 – 5 Years butchery Management experience
? Knowledge of Fresh Meat Processing Operational execution Essential
? Must have knowledge of Butchery hygiene and safety standards
? Must have knowledge of relevant legislation
? Knowledge of meat cuts/ products
? Delivering results and meeting customers’ expectations
? Have a good business acumen
? Able to cope with pressure and setbacks
? Good planning and organisational skills
Please note that only short listed candidates will be contacted.
Recruiter: Peoplefinder Career Placements