Kitchen Co-Ordinator

• To ensure that the utmost care is taken during preparation of food, taking into
• account, taste, quality, garnishing, attention to detail and presentation.
• To ensure availability and full processes for Client presentations
• To ensure that each department adheres to the daily box times.
• To ensure that the rosters are done quarterly in advance.
• Ensure accurate rostering of staff numbers in the different kitchen
• Ensure that the team underneath you complete all CCP records accurately and timeously.
• Ensure the team is trained and competent in using the tablet to capture CCP recordings
• Assigns duties to workers and schedules break periods, work hours, and leave
• Train workers on policies, department procedures, and job duties.
• To ensure that all the non negotiable (CCP records on tablets, use of scales, colour identification…) of fellow and respected.
• To communicate any substitutions with commercial and equipment
• Ensure that all staff are plating as per the required specification
• Ensure that all staff are plating using the scale for correct weights
• Ensure that the golden samples are on each table before plating is done
• Ensure that the team is aware that all items are available for plating before plating commences
• Ensure that an effective handover process is in place after each shift
• Ensure that the tray-set up is packed as per specification and client requirement.
• To co-ordinate and assemble all items from kitchen, fridges and stores
• To ensure that the correct equipment is received from Equipment Department and Bond Stores. Further ensure that the correct Equipment is used for the packing.
• Ensure that the equipment is clean before packing
• Secure the processes in the department concerning hygiene, quality, quantity, meeting of box times and food cost
• Ensure that all items are prepared as per Clients Service Level Agreement
• Coordinate with other departments to ensure effective operations in the department
• Minimise on wastage
• Ensure that the correct quantities are received from the other departments in order to ensure that the Airline receives the correct pax numbers
• Ensure that the quality of the product received is of the best quality before packing and sending it to the client
• Ensure the cleanliness of the kitchen and its equipment
• Ensure the Food Hygiene and Health and Safety Regulations are adhered to at all times.
• Manage the handling, cleaning and care of kitchen equipment
• Ensure that all staff work the required hours and that the correct break periods are observed
• Ensure that no food is removed from the premises, further ensure that staff do not consume any products whilst packing.
• Be prepared to give practical help in any part of the kitchen should the need arise
• To ensure all employees are wearing the correct uniforms and these are of a good condition
• Consult with department manager or production manager when a product differs from specifications
• Ensure that approval is received before any substitutions are made Support menu developments and menu presentations
• Monitor all specifications relating to HACCP, job safety and security in the workplace
• Assist with the scheduling of employees in the department
• Ensure with the department manager that the staff are allocated effectively on duties
• Assist with inventory stock take when required
• Securing of a 100% fulfillment of all customer orders concerning quality, quantity and deadlines according to agreed
• Ensure correct menu specifications, material and recipes are available at all times
• Report all absenteeism and staff issues to department manager and production manager

Qualifications

• Grade 12
• Certificate in Patisserie will be an advantage

Experience & Requirement

• 1 Years’ Experience
• Must eb able to work night shift

Skills

• Defined decision Making
• ability to follow job and safety instructions
• knowledge of standard kitchen equipment, utensils & measurements, and the utilization thereof.

Competencies

• Portion Control
• CCP records
• Sanitation Practice