2. Key Responsibilities
2.1. Catering Management

• Liaise with the Production Manager or, on sites without production managers, the Camp Manager on all catering issues.
• Ensure that costing and issue sheets are captured daily and furnished to the Production Manager or Camp Manager for approval.
• Monitor food costs and GP’s on the management accounts in accordance with the site budget and ensure that SMC forecasted GP’s are in line with actual daily GP’s.
• Monitor participation per meal and use it to forecast meal quantities to prevent stock over issues.
• Oversee the menu planning and implementation according to budget and client specifications and the translation into stock requirements.
• Based on the menu, create a complete stock demand one month in advance by means of the SMC and convert into orders by means of the stock analysis, taking stock on hand and in-transit stock into consideration.
• Ensure stock orders are placed one month in advance with the Supply Planner, including supporting documentation.
• (In conjunction with the Executive Chef, where there is one) Ensure that all meals are cooked and made in accordance with menu specifications and approved recipes.
• Conduct daily production meetings with key staff as per the SOP and hold pre-start meetings with production staff on the production, menu, recipes and completion times.
• Ensure that the menu cycle is correctly followed and that orders take logistics challenges and time constraints into account and that the 60-day menu cycle is adhered to.
• Focus on the consumption of menu dishes during and after the meal intervals to adjust menu requirements, as required.
• (In conjunction with the Executive Chef, where there is one) Organise and manage special functions on behalf of the client and ensure that accurate costings and contractually agreed upon mark-ups (if applicable) are submitted prior to the function to the Production Manager or Camp Manager, as applicable, for approval and for inclusion in the next client invoice.
• Manage the catering staff work schedule including the daily per shift attendance of staff and overtime management in accordance with the site budget.
• Ensure all catering and kitchen equipment is in working order and that a preventative maintenance plan is in place and adhered to in accordance with the HSEQ or site-specific reporting template.
• Manage the kitchen and dining room operations (including food preparation, food production and food serving operations and the area cleaning) with particular attention to the dining room immediately prior to and during meal times.
• Ensure that all meals are made and served according to the client’s set meal times.
• Plan and implement regular themed evenings (Mexican nights etc.) and special meal events ( burger lunch, pizza night etc.)
• Be on hand during meal times to ensure the service is efficiently executed.
• (In conjunction with the Executive Chef, where there is one) Oversee the food preparation and serving processes.
• (In conjunction with the Executive Chef, where there is one) Coordinate the activities of the chefs, cooks and kitchen staff on a daily basis.
• (In conjunction with the Executive Chef, where there is one) Monitor and oversee food quality.
• Arrange for faulty equipment to be serviced, repaired or replaced.

2.2. Client Liaison

• Constantly be aware of the needs of the client, continuously striving to create a service orientated environment.
• Engage with clients to assess their satisfaction with meals and service.
• Resolve customer complaints.

2.3. Health and Safety Compliance

• Maintain dining, kitchen and food storage facilities in compliance with health regulations and Company standards.
• Within the area of responsibility, ensure the kitchen and its operations comply with all relevant health, safety and environmental requirements.
• Ensure that hygiene standards are maintained in accordance with SOPs.
• Ensure that protective clothing is always clean and worn as required.
• Ensure that housekeeping is done properly (i.e. within area of responsibility that the working surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed).
• Ensure that waste segregation is maintained in accordance with the client’s waste management programme.

2.4. Stock Control

• (In conjunction with the Executive Chef, where there is one) Ensure that proteins are defrosted in the correct prescribed manner as per the relevant SOP.
• Complete the site meal calculation and concomitant stock issuances and ensure reconciliation of servings and issues on a daily basis.
• Ensure that there is sufficient stock in the store room as is required in terms of the number of persons to be fed and according to menu specifications.
• Monitor portion sizes in accordance with Company standards and client specifications.
• Investigate and report discrepancies or shortfalls.
• Record stock deliveries from stores into production and verify correct quantities received.
• Maintain food and equipment inventory.

2.5. Supplies, Equipment, and Work Areas Inspection

• Ensure frequent sanitation of supplies, equipment and work areas.
• Inspect supplies, equipment, and work areas to ensure adherence to production and safety standards is maintained.
• Monitor maintenance of equipment and utensils and report any malfunctions and/or required repairs.

2.6. Staff Management

• Train staff on the Standard Operating Procedures that serve to guide their approach to work.
• Implement the Standard Operating Procedures through consistent application and communication.
• Ensure that staff understand the procedures and sign off the relevant documents.
• Conduct weekly meetings with staff in order to ascertain problems encountered and resolve associated issues.
• Manage staff performance by conducting regular appraisals in accordance with KPI’s for the role and individual in order to establish opportunities for development and harness strengths.
• Measure staff performance on a soft (values and behaviours) point system that includes punctuality and wearing the required uniforms, among others.
• Monitor staff using the hard (technical execution) point system.
• Monitor staff compliance with the Company code of conduct and the disciplinary code.
• Deal with staff problems through one-on-one discussion striving to get to the root cause of problems.

2.7. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

3. KPIs

• Catering production standards definition, implementation and maintenance
• Food cost control
• Proactive service improvements or proactive cost reductions introduced
• Menu cycle functionality
• Training coverage
• HSE kitchen audit results and SWP compliance levels

KNOWLEDGE/COMPETENCE
What skills, knowledge, and/or attributes are necessary to perform the role?
1. Knowledge

• Food and beverage management
• Stock management
• Production costing
• Client engagement and customer service
• Administration (MTA and SMCs)
• Food production and processing
• Raw food material management

2. Skills

• Verbal and written communication
• Computer literacy (particularly Excel)
• Interpersonal
• Logical thinking
• Problem solving
• Administrative and organization

3. Attributes

• Innovative
• Integrity
• Initiative and assertive
• Tolerant of stress and pressure
• Proactive
• Attention to detail
• Deadline driven
• Collaboration and teambuilding

QUALIFICATION AND EXPERIENCE

• Recognised qualification in Catering and Hotel Management
• 8 years catering experience in an industrial kitchen of which 4 years should be at supervisory or management level