Description
Responsible to: Operations Manager
Responsible for: Catering Staff
Liaises with: CHO, Kitchen Store and Purchasing department
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 timorous 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 / BSc 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
Website
http://www.greenspringsschool.com