Job Role : Hygiene Manager - Catering
To be directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards;
sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control.
The main duties and responsibilities of this position are the following :
Maintain a clean and healthy working environment.
Maintains a high standard of personal hygiene and wears correct and clean uniform at all times as required to the standard of the kitchen, including the appropriate footwear.
Must ensure that they follow all colour coding and sanitisation process of chopping boards.
To deliver consistently high levels of service to ensure complete customer satisfaction of both internal and external customers in a professional and courteous manner.
Ensures that all food is prepared and presented using the brand standard recipe to the highest standards as required by the Client / Customer / Owner.
Monitor compliance of local laws and company policies relating to hospitality / food industry and ensure outlets adhere to and operate to the strict statutory requirements and established health , hygiene and safety policy and standards.
Monitor food quality and consistency to ensure food presented is of highest quality and standard as per the agreed menus & standards.
Supervise daily food production operations to ensure it is in accordance with the Local Municipality standards and compliant with any Government related food handling regulations.
Monitor stock levels to maintain optimum efficiency and ensure efficient turnaround of perishable stock within the permissible time frame.
Constantly review stock levels to ensure adequate food stock is on hand and in line with company par levels.
Ensure complete and thorough knowledge of usage of all kitchen machinery and equipment.
Acknowledge and address all customer feedback through management to ensure maximum customer satisfaction.
Support the Executive Chef in creating food menu cycles within brand parameters to be introduced whenever Required Menus are agreed to change, ensuring that those cycles are up to date with the latest culinary trends within the market.
Control the food waste and assuring it is with the allocated budget.
Prepare necessary data for applicable parts of the weekly, monthly and annual budget.
Manage the company fixed and current assets with high efficiency (equipment’s, culinary items).
Periodic review cost of consumable and non-consumable items considering the market trend and information from competitors.
Ensure that all food and products are prepared consistently and served according to the Guest’s recipes, portioning, cooking and serving standards.
Periodic Assessment for the menu item prices accompanied with structured recommendation based on market trends and competitors.
Produces food as directed by the Senior CDP or CDP / DCDP at the required times.
Follows the departments operating procedures at all times.
Must understand the FIFO system, practice it and fully understand the importance of this system.
To carry out any reasonable instructions / duties as directed by those superior to you.
Must have a good attitude and have respect towards other colleagues.
Attend trainings whether internal or external as and when required.
To report any defects in machinery and equipment immediately to your senior in charge.
Any other duties as may reasonable be requested by the management.
Develop innovative teams who can quickly adapt to as well as create new methodology, opportunities
Coach and guide teams to perform to their optimal potential, produce highest standards of output.
Engage in performance evaluation of direct team members and review the indirect span of control to ensure efficiency and consistency in assessing performance.
Promote ongoing training and development and up skill key talent to larger roles.
Provide a leadership avenue for the teams to be able to escalate their concerns to enable prompt resolution of the same.
Communicate any organizational changes and mitigate risks through effective change management.
Diploma or Degree in Culinary / Tertiary Education or Diploma in Food and Beverage Management.
Minimum 5 years’ experience in kitchen management, preferably in Casual or Fine dining.
Should have a background in Arabic Cuisine.
Minimum of 1 2 years’ experience in related role with standalone / branded Catering / Big Restaurants
genuine interest in food and service
Skills Required :
Strong written and oral communication skills for managing business admin and personnel matters. Good business and financial awareness for achieving successful performance.
In order to be considered for this role, one must possess the following selection criteria :
Can hold a conversation in English with confidence.
Listens, understands and acts accordingly
Is organized in their duties, has a good time management skill
Can suggestively sell with confidence
Can handle a minor complaint with confidence