Job Advert Summary
We are recruiting for a Chef / Production Manager to oversee and supervise the production of food for our organisation. This role works closely with the Catering Manager to promote the company's culture, mission, and philosophy.
Established in 1975, Feedem is a large contract catering company in South Africa managing over 300 sites and employing more than 5,000 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, customizing our offerings according to their needs. Our services are delivered with confidence as everything we do is underpinned by an ethical code and full compliance with all relevant industry standards and regulations.
We have a country-wide footprint with our head office in Johannesburg and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley, and Bloemfontein.
Minimum Requirements
Skills and Competencies
Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
Strong judgement and problem-solving skills.
Excellent people skills.
Strong interpersonal and communicative skills (verbal and written).
Flexibility with regard to working hours.
Attention to detail.
Client service-oriented.
Understanding of business management principles.
Fully computer literate.
Excellent food/Chef skills and background.
Qualifications
Relevant tertiary qualification and/or equivalent in the food industry.
Minimum matric.
Minimum of 5 years of experience in kitchen preparation and cooking.
Own vehicle and valid driver's license.
Duties and Responsibilities
Analyse recipes to assign prices to menu items based on food and overhead costs.
Check the quality of raw and cooked food products to ensure that standards are met.
Check the quantity and quality of received products.
Collaborate with other personnel to plan and develop recipes and menus, considering seasonal availability of ingredients and the likely number of customers.
Demonstrate new cooking techniques and equipment to staff.
Determine how food should be presented and create decorative food displays.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Plan, direct, and supervise the food preparation and cooking activities of multiple units.
Monitor sanitation practices to ensure that employees follow standards and regulations.
May be required to assist with any other duties that may be outside the scope of responsibility.
Hands-on involvement focused on improving the cooking and overall standards of meals served.
Ability to carry out on-the-job training with chefs and cooks for the unit.
Introduce new trends in the industry that will uplift standards and reduce the cost of sales without affecting quality.
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