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Bidvest Catering Services has a proven track record throughout South Africa – consistently delivering excellence in foodservice solutions through innovation across multiple sectors. We enhance the lives of our clients by allowing them to focus on their core business, with an understanding that transparency and trust are absolutely vital to successful partnerships. Looking for a vibrant passionate individual to join our Operations Team. Project revenue and costs are managed in accordance with budget, so that GP is achieved Cash procedures are maintained and variances in cash investigated and resolved Outstanding debt is collected within the stipulated number of debtors days Banking is done in accordance with Company stipulated procedures and timeframes Purchasing is done through preferred suppliers appointed by the Company and within budgetary constraints Cash purchases are minimised and justified Stock holding days is in accordance with Company standards, currently under 10 days Stipulated financial reporting and administration is compiled and submitted by the stipulated deadlines Payroll and Human Capital reporting and administration is compiled and submitted to assigned HR Coordinator by stipulated deadlines. Clients enquiries and queries are dealt with promptly and efficiently Clients report favourable interaction Menu design meets standard quality, colour, texture and presentation requirements Menus are designed to meet required budgeted costs Hygiene, food safety and quality standards are met Non-conformances are appropriately rectified within stipulated timeframes New appointments meet the requirements of the job specification and preference is given in terms of employment equity goals Performance is monitored and reviewed at stipulated times Training or development needs of direct reports are identified, planned for and implemented Discipline is maintained Effective communication is practiced Subordinates report harmonious relationships Activities are planned annually and reviewed quarterly Feedback is provided to the Project Manager as stipulated All work is carried out in an organised and efficient manner and within the allocated time frame Any client problems/complaints are immediately referred to a relevant member of supervision/management Appearance is in accordance with standards Appropriate finishing methods and garnishes are selected Assistance is provided to new and existing colleagues and staff Canapés and sandwiches are garnished and presented according with recipe specification Clients are dealt with in a polite and courteous manner Clients are greeted in a polite and friendly manner Colleagues and staff are treated in a polite and helpful manner at all times Colleagues, staff and superiors report harmonious relationships Confectionery and bakery ingredients are prepared and cooked according to recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for task is selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely and checked for cleanliness Eggs are combined correctly with other ingredients Food items are cut using the correct cutting technique Food items are displayed correctly Food items are prepared and stored under correct conditions and containers according to food type Food items are replenished timeously and as required Food items are served according to client requirements Food items are stored correctly and in the appropriate storage area Food preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready for service times Frozen food is stored and/or thawed correctly in accordance with health specifications Given a range of bases and other ingredients, the required type, quality and quantity of ingredients is selected Given a range of confectionery and bakery ingredients and preparation methods, the appropriate method is selected in accordance with recipe specifications. Given a range of confectionery and bakery ingredients the required type, quality and quantity is selected Given a range of confectionery and bakery products such as fillings, finishes and decorations, the cooked products are finished according to recipe specification (cakes, biscuits, scones, muffins, bread rolls, bread loaves, buns or doughnuts, pizza bases, pita bread) Given a range of cooking methods the protein dishes are cooked using the appropriate cooking methods according to recipe and menu specification Given a range of cooking methods the starches are cooked using the appropriate cooking methods according to recipe and menu specification Given a range of cooking methods the vegetables are cooked using the appropriate cooking methods according to recipe and menu specification Given a range of desserts, the appropriate ingredients of the type, quality and quantity required by recipe specifications are selected Given a range of egg dishes these are cooked, finished and presented correctly according to guest requirements (omelette, scotch, poached, scrambled, fired, boiled, soufflé) Grade 12 Qualified Executive Sous Chef Computer Literate (Excel & Word) Financial Knowledge Minimum 5 years' experience in Industry Catering Industry Apply Now

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