Detail Information
Job Summary
.
Job Description
.
Key Skills / Requirements
- Matric/ Grade 12 certificate.
- Formal cooking qualification.
- Must have a valid Driver’s license.
- 2 years cooking experience.
- Kitchen and Cafeteria/ Tuck-shop Management.
The responsibilities are:
Planning of food and meal requirements
- Create and plan menus in conjunction with the appropriate Manager
- Design recipes and calculate quantities to deliver menus.
- Work out quantities of ingredients required based on learner number to limit wastage.
- Assist in compiling an appropriate menu
- Work according to the compiled a menu and communicate across the schools.
- Gather input form heads of schools for input.
- Ensure that nutritional requirements are taken into account across all menus based on Health and Safety requirements.
Preparation of food budgets and procurement
- Based on menus and recipes create food budget and submit for approval.
- Work out meals based on budget allocation including all kitchen supplies and equipment etc.
- Source suppliers based on cost and quality.
- Procure goods and place orders.
- Receipt of orders and oversee stock.
- Manage stock control monthly to determine quantities on hand.
- Update procurement requirements based on stock quantities.
- Ad hoc purchasing of required food items or supplies across the campuses, upon authorization / as per Management
Management of the distribution and delivery of meals
- Management of all food preparation facilities including Pre-Primary School, cafeterias, aftercare, kitchens and tuck shops (if applicable).
- Manage and maintain all equipment including the asset register annually.
- Manage the delivery and preparation of meals across the campuses.
- Take into account Learner Specific Allergies, and or religious requirements and plan appropriate alternatives
- Manage quality across all food preparation and implement any corrective requirements.
- Manage hygiene and health and safety to required regulations.
- Manage and arrange for the updated food premises and health and safety certificates.
Special Event catering
- Review all event requirements and requests.
- Propose menus and options.
- Create costings and budgets for the event and catering.
- Acquire sign off of budgets.
- Arrange for food to be delivered, prepared and laid out including cleaning of venue.
Staff Management
- Creation of shifts schedule across kitchen staff
- Daily management of shifts and schedules and contingency planning.
- Manage time keeping.
- Manage leave and substitutions.
- Manage training of staff.
- Manage performance of staff.
- Management of discipline or escalate as required.
- Interviewing of new staff.
The successful candidate will start on 01 January 2026.