Main purpose of the job Reporting to the Regional Manager, the incumbent will be responsible to manage assigned unit/s in accordance with sector strategy, contract specifications and statutory Regulations as well as ensure overall efficient and effective management of the unit to provide a great quality foodservice. Education and experience required: Relevant Chef Qualification or at least 5 years’ experience in food preparation and service NQF Level 5 Computer Literacy – Word, Excel, Outlook, World Wide Web and a thorough knowledge of WorkSmart Work Smart trained and experienced Cashier experience Experience in highly commercial and sensitive markets Proven experience in managing successful teams Knowledge Skills and Competencies required: Excellent knowledge of the catering environment Excellent knowledge of Health and Safety policies and processes relevant to the catering industry Good knowledge of cooking Financial Acumen Report writing Leadership Skills Customer service and communications skills Knowledge of basic mathematics Good analytical skills Sound knowledge of operational standards and procedures of kitchen Knowledge of kitchen, food and beverage industry and requirements and standards Superior knowledge of food preparation, recipes, menus preparation and beverages Passion for food and service Experience in provision of food in a multi-cultural environment Key areas of responsibilities: Commercial judgment and profit focus Operate within the company policies and procedures Provide workable solutions in support of Compass Group SA’s food, beverage and service requirements. Interpret trading results – WorkSmart Analyse and guide implementation of corrective/proactive action Assist the unit manager to maximize profitability of contract Financial Feasibility of menus Analyse monthly unit costs and implement corrective action plans Good staff relations to maintain a comfortable and productive working environment for all concerned An independent thinker to manage the contract creatively and competently Receive payment by credit cards, vouchers, or automatic debits. Compile and maintain non-monetary reports and records. Monitor checkout stations to ensure that they have adequate cash available and that they are staffed appropriately. Post charges against guests’ or patients’ accounts. Offer customers carry-out service at the completion of transactions Produce a chef’s table with a mystery basket including costing and recommended selling prices Menu planning Co-ordinate and manage Client / Customer functions Develop unique and creative menus and recipes Innovative ideas to meet the diner’s requirements Support and maintain the business plan Support and assist the unit manager with the compiling of budget, managing food costs Provide pricing for the compiling of budgets and profit forecasts Job Type: Full-time Application Deadline: 2024/06/10 #J-18808-Ljbffr