Scope and General Purpose
To manage catering operations, costs and budgets.
Main Duties
To ensure procedures laid out in school food safety program as it concerns catering is followed
To attend and oversee HACCP meetings
To coordinate menu planning and kitchen operations
To oversee the preparation and service of food and beverage
To conduct quarterly market surveys
To make monthly orders for materials to the purchasing department.
To make weekly materials requisitions to kitchen store.
To ensure the provision of quality food and service, to the requirements and satisfaction of the company.
To check that food is prepared and delivered in a standardize process.
Ensure that all ordered goods are delivered to the correct quantities, quality and price.
To ensure that hygiene standards comply with company and statutory requirements.
Ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
Constantly train staff to effect good portion control and pleasing presentation of dishes.
To ensure that maintenance problems are promptly reported and resolved.
To ensure correct and timeous completion of all administrative work such as leave schedules, roasters, disciplinary actions, sick leave, daily attendance registers etc.
Prepare and submit on the required format all information necessary for budgeting purposes, timely and accurately.
Prepare and submit material usage reports, timely and accurately.
Up to date on new trends in inventory by maintaining professional and technical knowledge, attending educational workshops; bench marking professional standards; reviewing professional publications; establishing personal networks.
Prepare and submit weekly report on all activities to the Operations Manager
To ensure no incident of spoilage or waste
All other duties as reasonably requested.
To provide evidence of quality check for all receivables
To ensure safe food handling and storage practices are maintained
To ensure that food meets required standard at all times.
To ensure that recipe with approved usage is followed.
Internal process quality must be followed.
Manage and supervise team
To have 90% of customer feedback as positive.
To ensure that safe food temperatures are maintained at all times (0° – 5°C for cold and ≥65°C for hot meals)
Qualifications, Experience and Skills
Minimum HND / B.Sc in a related field with at least 3-4 years relevant work experience.
Maintains high ethical standards.
Possess Basic Accounting Skills
Flexible, Honest and able to “multi-task”
Excellent Inter-personal skills
Oversee quarterly market surveys
Ensure proper documentation of all items that were received and issued. Keep update stock cards
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Applicants should forward their CV’s to: recruitment.anthony@greenspringsschool.com
Apply via :
recruitment.anthony@greenspringsschool.com
