Work Conditions: Include working in a warm environment and standing for extended periods. Positions may require the ability to work varied shifts.
Overall purpose: Is responsible for coordinating food preparation for Fresh Units (Bakery, Deli, Butchery, Fruits and vegetables and On-Tap Concepts); plans, prepares and coordinates the preparation of main production plans and supervise preparation of all meals and snacks.
Primary duties and responsibilities:
Plans and sets up the Deli with food; preps for the next days’ work by slicing, dicing, chopping and removing frozen foods from the freezer; prepares foods for special events; oversees portion control; schedules and coordinates the work of food service staff responsible for preparing and displaying foods and vegetables.
Prepares all bakery items for the department; meets with salespeople of bakery products; conducts inventory; orders, receives and stores supplies; cleans and maintains all equipment in the bakery area.
Coordinates and schedules the preparation of various meat, cheese, vegetable and combination trays; inventories and supervises the storage of food items in the coldroom, walk-in freezer and refrigerators.
Coordinates all food planning, ordering and preparation; prepares weekly work schedules and assigns duties; orders food and supplies.
Monitors staff performance in serving customers in an efficient, courteous manner.
Plans and ensure staff serves food safely, hygienically and cleans up areas and equipment used for food preparation while observing HACCP Standards.
Achieving all KPI’s and Sales targets while increasing the standards of the department.
Excelling through annual health and safety audits.
Keeps accurate food production, ordering, inventory and sales records.
Ensures SOPs are implemented and adhered to by all staff.
Follow up on the effecting of the Daily Price Change to weighing scales so as to avoid mismatch between POS and PLU system prices.
Investigate and advise Fresh Admin to ensure clean-up on all negative inventory balances
Keeping log of reported fresh department equipment repair issues
Keeping log of reported customer complaints and do a follow up on how the complaints get resolved.
Desired Technical expertise
Knowledge of the equipment and procedures involved in commercial cooking;
Knowledge of nutrition and dietary issues;
Knowledge of applicable rules and regulations regarding food preparation and/or nutrition;
Knowledge of and skill in the application of safety and sanitary requirements of a food service operation;
Skill in following nutritional menus and preparing food according to recipes;
Ability to plan nutritionally sound meals within a budget;
Ability to coordinate and train others in food preparation;
Ability to expand or decrease recipes;
Ability to estimate food needs in advance,
Maintain inventories and order/ purchase sufficient food items;
Ability to organize time and materials in order to meet deadlines;
Ability to operate kitchen equipment safely;
Ability to communicate effectively with others regarding all aspects of menu planning and food preparation; ability to prepare tasteful,
Visually appealing foods; ability to set up food in an appealing manner;
Ability to drive and sustain impetus;
Ability to work varied shifts and/or occasional weekends;
Ability to work safely.
PERSON SPECIFICATION
Academic Qualifications
Bachelor’s degree in Business Food Science and Technology or related field
Professional qualification
Fully HACCP and Food Safety Trained (ISO 22000)
Experience
2-3 years of Fresh Food Management experience
Experience working with a fast-paced and fresh food orientated environment.
Experience in managing a team of staff members.
A proven track record in meeting KPI’s and targets.
Experience in dealing with health and safety audits, and as such excelling through such audits.
Skills and Competencies:
Proficiency in Microsoft office
Attention to detail
Good interpersonal skills
Ability to work under minimal supervision
Ability to work under pressure
