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Accurately and efficiently oversee the preparation of meals, vegetables, soups, and other hot food products, as well as prepare and portion food products prior to cooking. Assist where necessary. Also perform other duties in the areas of food and final plate preparation, including serving and garnishing of cooked items and preparing appropriate items for all hot & cold menu item plates. Directly supervises employees in the Food Service Department and carries out supervisory responsibilities in accordance with the company’s policies and procedures. Responsibilities include planning, assigning, and directing work; addressing complaints and resolving problems. Maintains established costs and quality standards to ensure superior service and maximize profits.
Main Duties and Responsibilities
* Ensure that all food and products are consistently prepared and served according to the Canteen’s recipes, portioning, and serving standards.
* Fill in where needed to ensure customer service standards and efficient operations.
* Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
* Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the canteen’s preventative maintenance programs.
* Ensure product costing takes place and approval is sought prior to planning and pricing menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
* Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition, with deliveries performed in accordance with the canteen’s receiving policies and procedures.
* Ensure accurate stocktaking each week.
* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
* Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when needed and labor cost objectives are met as per budget figures. Seek prior approval before applying additional hours.
* Submit timesheets.
* Report any and all violations of company policies, rules, and procedures.
* Oversee the training of personnel in the safe operation of all equipment and utensils.
* Responsible for overseeing kitchen personnel in cleanliness and sanitation practices.
* Ensure compliance with HACCP regulations.
* Responsible for maintaining appropriate cleaning schedules for floors, mats, walls, other equipment, and food storage areas.
* Check and maintain proper food holding and refrigeration temperature control points.
* Maintain a professional appearance at all times, clean and well-groomed in accordance with company standards and uniform policy.
* Develop a positive working relationship with fellow workers and customers and avoid conflict.
* Attend training sessions as required.
Qualifications and Experience
* Experience in kitchen preparation and cooking.
* Experience in a similar capacity.
* Must be able to communicate clearly with managers, kitchen staff, and school staff & students.
* Be a team player with time management and organizational skills.
* Be motivated, enthusiastic, and reliable.
* Be able to reach, bend, stoop, and frequently lift as required within the kitchen environment.
* Be able to work in a standing position for long periods of time.
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