KEY RESPONSIBILITIES:

Catering

·         Planning of daily catering tasks in cooperation with Chef.

·         Physical preparation of food according to menus.

·         Communication of daily planning to subordinates.

·         Responsible for timeous preparation of quality meals.

·         Responsible for preparation and setting up of serving area.

·         Supervise at serving area during mealtimes.

·         See to it that subordinate staff clean and keep kitchen neat, equipment, stores and fridges tidy.

Quality Control

·         Responsible for neatness, hygiene and quality service at serving area.

·         Application of portion control and the serving of food at serving area.

·         Personally responsible for ensuring that food is tastefully garnished before it is served.

·         Ensure that all public areas appear neat and acceptable.

·         Assist with monthly stock take.

·         Continuously ensure that equipment is in good working order.

General Operation

·         Responsible for the day-to-day operations of kitchen assisting the Head Chef and Chef.

·         Delegate only selected tasks to subordinates and assume responsibility of position.

·         Providing relieve duty where necessary.

Liaison

·         Internal with colleagues.

·         External with clients.

·         Always present a positive image.

Administration

·         Ensuing that all OHS regulation is adhered to, and that kitchen meets all OHS standards.

·         Add knowledge to setting of new menus.

Personal Development

·         Staying informed of the latest technology and methods in the catering industry.

·         Attending relevant courses.

KEY FUNCTIONAL/ TECHNICAL COMPETENCIES:

·         Must be able to work shifts and over weekends.

·         Valid driver’s license.

·         Knowledge of large-scale food preparation and use of large-scale kitchen equipment.

·         Knowledge of stock control and stock management.

·         Knowledge of occupational health and safety regulations and procedures.

·         Basic computer skills and knowledge of a meal payment system.

·         Knowledge of personnel management.

KEY BEHAVIOURAL COMPETENCIES:

·         The ability to identify and solve problems.

·         The ability to work as part of a team and apply good time management.

·         The ability to do physical work.

·         Good communication skills, be client- service orientated and the ability to liaise with colleagues and suppliers.

·        ­­ Grade 12 (NQF Level 4).

·         A minimum of two (2) years’ experience in the preparation of food in the hospitality sector.

ADDED ADVANTAGES:

·         A tertiary qualification in catering/ chef’s occupation.

REMUNERATION:

The annual total remuneration package will be commensurate with the level of appointment as advertised and in line with the NWU policy guidelines.

ENQUIRIES REGARDING JOB CONTENT MAY BE DIRECTED TO:                    Mr Marco Chetty 018 299 2119

ENQUIRIES REGARDING RECRUITMENT PROCESS MAY BE DIRECTED TO: Ms Akhona Maqungo: 018 299 2624

CLOSING DATE:                                                                                                          13 September 2024

PLANNED COMMENCEMENT OF DUTIES:                                                             As soon as possible

Kindly take note: applications must be submitted online through the official NWU vacancy website.

Incomplete applications and those submitted through any other platform will not be considered.

The University subscribes to and applies the principles of Employment Equity (EE) Act and is committed to transformation. Preference will be given to candidates from the designated groups, in accordance with the principles of the EE Act and NWU Employment Equity Plan.

The University reserves the right not to make an appointment. Communication will be limited to shortlisted candidates only.

If you are not contacted within two months from the closing date of this advertisement, please accept that your application was unsuccessful.