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Feedem Group is hiring Assistant Catering Manager in Western Cape

Full Time

Website Feedem Group

Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 4 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts. We provide a wide range of catering and associated services to clients in all industries.

Minimum Requirements

  • Tertiary culinary qualification or Chef diploma.
  • Previous 5 years managerial experience advantageous in a full facility contract
  • Excellent food skills required and resale experience.
  • Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
  • Entrepreneurial skills: Strategic management, Outcome focus & Productivity
  • Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
  • Strong admin skills
  • Ability to build and maintain a motivated team in a dynamic environment
  • Own transport & a valid driver’s license

Duties and Responsibilities

  • Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
  • Attend and give updates at weekly staff meeting
  • Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to
  • To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
  • Understand and maintain all financial aspects of the business – budgeting, forecasting.
  • Understand and implement company standards, policies and procedures in line with legislation.
  • Ensure Quality Control is in accordance with the Company standards.
  • Oversee Cash Management (control of debtors, stock checks and cash checks etc)
  • Oversee staff and payroll.
  • prevent food waste, making sure that all health and safety regulations are achieved
  • To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
  • To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
  • To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
  • Control hygiene and supervision of kitchen cleaning
  • Production planning

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