Job Description
Duties
- Design varied, high-volume, and nutritious weekly menus tailored to diverse employee demographics and dietary requirements
- Oversee the end‑to‑end execution of meal services, ensuring food is fresh, properly portioned, and served efficiently during peak canteen hours.
- Manage bulk ordering, negotiate with food suppliers, and oversee stock rotation to minimize waste and meet budgetary targets.
- Recruit, train, schedule, and mentor a team of sous chefs, cooks, and scullery workers to ensure a high‑performing and motivated kitchen brigade.
- Ensure impeccable hygiene and sanitation standards (e.g., HACCP), perform daily temperature checks, and maintain a spotless record regarding local health and safety legislation.
- Track raw food costs (GP%), prepare variance reports, and optimize labour budgets while maintaining quality and client satisfaction.
Requirements
- A relevant tertiary quali...