Assisting Catering Manager - Stellenbosch University Fedics
(2024-01)
Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
- Attend and give updates at weekly staff meetings
- Manage daily Handover meeting
- Report any acts of maltreatment, neglect, and/or any other violation of the company policies immediately to the Unit Manager
- Evaluation, and disciplining kitchen personnel as appropriate
- Fill in where possible to ensure service standards and efficient operations
- Ensure the efficient procedure around, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste
- Supervises and coordinates activities of food preparation and kitchen personnel
- Maintains excellent customer relations
- Ensures that all health and safety regulations are achieved
- Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
- To ensure that all menus are calculated correctly to obtain maximum gross profit
- To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
- To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work
- To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment
- To ensure that all stocks are ordered to the correct quantities, quality and price
- To regularly meet with the storekeeper to ensure that the correct stocks are kept
- To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
- To conduct regular stock checks/stock takes
- To ensure that expenses are within budgeted limits
- To ensure that all information which is required to compile meaningful budgets is available at all times
- Control of all incoming stock and issues to various kitchens and departments
- Control hygiene and supervision of kitchen cleaning
- Maintain chefs' office ie filing, typing of memos, issues, placing orders on retail, food costing
- Checking the quality of food leaving the kitchen
- Focus on actively increasing the unit's profitability
- Costing and Tie backs
- May be required to assist with any other duties that may be outside scope of responsibility
Chef Kitchen Manager - Fedics - Parow
(2019-01 - 2024-12)
- Manage a team of 10 15
- Oversee daily running of unit outlets & functions
- Assisting with cash up where needed
- Hands on with special functions when needed
- On job training for staff
- Liaising with B.OH.& F.O.H staff where applicable
- Costings of new menu and meal ideas to compromise minimal food waste
- Function Coordinating
- Stock Order
- Health & Safety Representative
- Daily Pop-up meals costing for increase sales
- Protein Tie Back recording
Chef - TS Africa - V&A Waterfront Cape Town
(2015-04)
- Hands on preparing & cooking Lunch for Cafeteria for +/ 50 100 pax
- Assist with Admin & Protein Tie Back
- Assist with stock take - ordering ingredients & receiving of stock
- Menu design and creation
- Filing of temperatures log sheets
- Assisting with z reading on Till
- Hands on cooking for special functions and requested diets
Head Chef - JC Brasserie & Pub - Cape Town, South Africa
(2010-06 - 2015-06)
- Managing between 5 - 10 kitchen staff
- Assisting at 'Sister' branch when needed
- Hands on cooking working on functions & a la carte
- Assist with stock take, daily ordering of kitchen stock & receiving of stock
- Menu design and creation
- Management of all areas on occasion
- Staff management
Chef De Parte/Function Chef - Feedem Pitseng Coperate Catering - Metropolitan, Bellville
(2008-10 - 2010-01)
Preparation of conferencing & banqueting functions for approximately 600 pax per week.
- Worked directly as a function Chef & assisting all cooks in allocated areas as well where needed
- Assisting the Sous chef with daily lunch buffets for approximately 400 pax per day
- Contributing to weekly stock takes
- Relief chefs/cooks from all outlets and sections
Commis Chef - The Bay Hotel - The Bay Hotel
(2006-09 - 2007-09)
- Daily mise en place
- Hands on cooking - banqueting kitchen
- Hands on cooking- a la carte kitchen
- Assisting with stock take
- Assisting in the preparation of new menu & concepts items for the various outlets
- Deputized on all repair & maintenance issues
- Stock rotation
- Worked as a Breakfast chef in Hot section
Assistant Cook - Alexandra Hospital - Maitland
(2003-01 - 2004-12)
- Worked directly with Head cook
- Assisting with dishing of food
- Assisting with daily prep of food
- Delivering food parcels at wards
- Assisting with cleaning of storeroom and rearrangement of storerooms and walk in fridges
