Acest anunt a expirat la data: 19.09.2012

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1. To prepare, cook and serve food within specific budgets and standards 2. To maintain hygiene standards: personal, department and food. 3. To supervise Chefs and catering ancillary staff. 4. Compliance with all Health, Safety and Environmental regulations 5. Undertake menu and function planning/costing in conjunction with the client and catering Services Manager. 6. To ensure correct usage and cleanliness of kitchen equipment reporting the defects through the catering Operations and Management team 7. The maintenance of company standards, policy and initiatives 8. To maintain, order and control food stocks within the food budget. 9. To monitor and record temperatures of fridges, freezers, hot cabinets and services in compliance with current food regulations and the Quality Control System. 10. Liaise daily with the Unit Head Chef and when required to do so liaise Contract /Deputy Services Manager. 11. Maintain Company Quality Control procedures. 12. Ensure that all company HSE & legislative requirements are delivered to all ISP personnel in a suitable manner & gives personnel a clear understanding of what is expected of them while they are in the employment of the company. 13. Assist in all staff training requirements. 14. Plan and control regular staff meetings. 15. Promote the Company business and seek value added opportunities. 16. Continue to develop one’s own skills and knowledge within the position. 17. Manage all staff in a sound, fair and logical manner ensuring the good name of the KBR is upheld. 18. Communication of information to relevant client personnel within your designated theatre area. 19. Identification of personnel that consistently under achieve & implement necessary improvement programmes. 20. Identification of personnel that should be assessed for career advancement due to consistent delivery of high standards & inform your line management chain 21. To be able to deputise in the absence of the Kitchen / DFAC Catering Head Chef when required to do so – “When On Vacation” 3. QUALIFICATIONS, SKILLS, KNOWLEDGE AND EXPERIENCE REQUIRED TO DO THE JOB 1. To be able to have an excellent understanding of the English language (Verbal and written) 2. IT Skills: a. Microsoft Word – Excellent b. Microsoft Excel - Good 3. Have a minimum of 2 years experience in a senior catering management role and be qualified with CGLI 706/ 1 & 2 as a minimum, Intermediate Food Hygiene Certificate / Or equivalent to country of origin 4. Be highly motivated, strong, confident and articulate. Have good people skills and be a sound communicator. 5. Have a proven track record in the management of a large team in a busy and demanding environment. 6. Have a working knowledge Food Safety Legislation and Policies. (can be taught “On the Job Training”)

Cerinte

1. To prepare, cook and serve food within specific budgets and standards 2. To maintain hygiene standards: personal, department and food. 3. To supervise Chefs and catering ancillary staff. 4. Compliance with all Health, Safety and Environmental regulations 5. Undertake menu and function planning/costing in conjunction with the client and catering Services Manager. 6. To ensure correct usage and cleanliness of kitchen equipment reporting the defects through the catering Operations and Management team 7. The maintenance of company standards, policy and initiatives 8. To maintain, order and control food stocks within the food budget. 9. To monitor and record temperatures of fridges, freezers, hot cabinets and services in compliance with current food regulations and the Quality Control System. 10. Liaise daily with the Unit Head Chef and when required to do so liaise Contract /Deputy Services Manager. 11. Maintain Company Quality Control procedures. 12. Ensure that all company HSE & legislative requirements are delivered to all ISP personnel in a suitable manner & gives personnel a clear understanding of what is expected of them while they are in the employment of the company. 13. Assist in all staff training requirements. 14. Plan and control regular staff meetings. 15. Promote the Company business and seek value added opportunities. 16. Continue to develop one’s own skills and knowledge within the position. 17. Manage all staff in a sound, fair and logical manner ensuring the good name of the KBR is upheld. 18. Communication of information to relevant client personnel within your designated theatre area. 19. Identification of personnel that consistently under achieve & implement necessary improvement programmes. 20. Identification of personnel that should be assessed for career advancement due to consistent delivery of high standards & inform your line management chain 21. To be able to deputise in the absence of the Kitchen / DFAC Catering Head Chef when required to do so – “When On Vacation” 3. QUALIFICATIONS, SKILLS, KNOWLEDGE AND EXPERIENCE REQUIRED TO DO THE JOB 1. To be able to have an excellent understanding of the English language (Verbal and written) 2. IT Skills: a. Microsoft Word – Excellent b. Microsoft Excel - Good 3. Have a minimum of 2 years experience in a senior catering management role and be qualified with CGLI 706/ 1 & 2 as a minimum, Intermediate Food Hygiene Certificate / Or equivalent to country of origin 4. Be highly motivated, strong, confident and articulate. Have good people skills and be a sound communicator. 5. Have a proven track record in the management of a large team in a busy and demanding environment. 6. Have a working knowledge Food Safety Legislation and Policies. (can be taught “On the Job Training”)


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