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Job Description
- Responsible for portion control and food cost management and must organize and supervise the food service.
- Allocate all the duties and responsibilities of the kitchen staff.
- Take responsibility for the ordering and receipting of food, cleaning equipment, and materials.
- Monitor the performance of catering staff.
- Maintain necessary records e.g. Ensure health, hygiene, and security of all personnel is on a date and on the premises and stock taking.
- Assist in the control of costs through following recommended menus and recipes.
Job Requirements
- Bachelor Degree.
- 5 to 7 years of experience and catering and administration facilities management.
- Excellent communication skills
- Very good computer skills.
- Time management
