- Port Elizabeth
- Salary: Market Related
- Job Type: Permanent
- Sectors: Aviation Hospitality Management
- Reference: SL /PE/06/24
Vacancy Details
Employer: Air Chefs
JOB PURPOSE
Supervisor will be responsible for training junior staff, evaluating customer satisfaction, promoting special menu items, monitoring FSA’s, assigning tasks, and solving customer complaints. Supervise the serving of food in the lounge area according to client requests and menu specifications.
Key Responsibilities:
- Supervise the serving of food according to client requests to ensure a high level of service and client satisfaction.
- To ensure that the buffet set up and breakdown thereof is well maintained and according to SLA, and accountable to the Food service team and Barista’s.
- Continuously evaluate the quality of products delivered and prepared on site according to menu specifications.
- Ensure all assigned duties are carried out, and that resources are efficiently utilized.
- Maintain and control use of stock & equipment.
- Timeously request purchase of stock.
- Assist the Manager to maintain the asset register.
- Monitor and report absenteeism to the Manager.
- Ensure that all staff wear all appropriate PPE.
- Where required, gather and provide information on a daily, monthly and annual basis, including schedules, consumable issues and usage etc.
- Prepare overtime rosters for approval by the Manager.
- Ensure housekeeping standards are met and maintained in all facilities, and report shortcomings/faults to the manager.
- Monitor standards and compliance of work performed by outsourced contractors.
- Monitor and assist in planning for holiday work requirements.
- Other duties as assigned, as and when required additional tasks will be given.
- Be able to roaster shifts according to operational requirements.
- Monitor and ensure that the Beverages at the Bar are maintained, and the service thereof is acceptable according to the standard set by the client.
Food preparation
- Confirm availability of stock according to daily menu, record, and report deviances according to departmental procedure.
- Prepare food according to menu specification and appropriate cooking methods to ensure food is available according to schedule,
- Attends to the detail and presentation of each menu specification.
- Ensure that the work is clean according to HACCP standards.Store received and draw stock from storage area according to LIFO and FIFO procedures to avoid wastages.
- Assist with daily and monthly stocking taking by performing physical counts of stock according to stock taking procedures.
- Rotate stock and ensure cleanliness of Chefs box according to LIFO, FIFO and HACCP standards.
Stock Management:
- Ensure correct stock levels, storage requirements and stock rotation are adhered to.
- Report equipment failure to the client to minimize downtime according to client procedures.
- Compile various reports according to client and departmental requirements.
- Attend menu presentations to align lounge presentation according to client specification.
- Implementation and management of Stock Control and understanding of HACCP.
Financial:
- Ensure adherence to financial policies and procedures.
- Recommends cost saving initiatives and control expenditure within approved parameters.
- Manage equipment and stock effectively.
Industrial relations
- Comply with IR initiatives, policies, procedures, agreements & company values.
- Perform according to company time and motion requirements.
People Management
- Manage subordinates' activities to ensure the achievement of targets and standards.
- Manage time and attendance of sub-ordinates.
- Compile and management of staff roaster and time and attendance register.
- Assess performance of sub-ordinates and ensure the appropriate ER actions are implemented to correct non-performance.
- Attending all company mandatory training.
SHEQ
- Adhere to and ensure sub-ordinates adherence to all guidelines related to Security, Health, Environment and Quality, HACCP and operational policies and procedures.
- Identify and report all unsafe conditions and work practices.
- Comply with all food safety regulations.
Stakeholder Engagement:
- Stock take
- Assign work and monitor the adherence by service providers according to the scope of work as determined in service level agreement
Candidate Requirements
Education Level: (minimum)
- Grade 12
- Diploma in Hospitality/ Catering sector or equivalent.
Training and Experience:
- Minimum 2 years’ previous experience Managing employees.
- Minimum 3 years’ experience as a Cook or food preparation
- Airline catering environment experience an advantage.
- FOH experience will be beneficial especially with regards to service
- Computer literacy
- Valid driver’s license
- Ability to perform in a highly pressurized environment.
Knowledge
- Knowledge in food and Beverage
- Knowledge of food safety management systems.
- Basic understanding of industrial relations
- Basic business management skills
- SAP knowledge
- Knowledge of SHEQ management.
Skills
- Excellent communication skills (Verbal and Written)
- Excellent leadership Skills
- Supervisory skills
- People Management
20 people have applied for this job. 1324 people have viewed this job.
About Air Chefs
At Air Chefs, we know that we are nothing without the passionate people who work hard to uphold our high standards. Our 1 200 employees are the strength and driving force behind our proud brand.
Every day, our people live and work to reflect our values: Accountability, Integrity, Respect, Customer-centricity, Honesty, People, Food that delights and Safety. We believe that this value-driven culture is the cornerstone to our success. That’s why hard work, passion and dedication are consistently recognised and rewarded in our company.
Through regular training, we also provide growth opportunities for all our employees. Ongoing training, both in-house and externally, ensures that we have a top-notch team capable of offering the quality of service we pride ourselves in.
As a growing and stimulating company, we are constantly in search of great talent to join our winning teams across the country. We pride ourselves in attracting hardworking, entrepreneurial spirits who understand the value of teamwork.
With over 1 200 Air Chefs employees in South Africa servicing our airline and corporate clients, we offer opportunities across a wide range of skills.
If you are focussed, goal-driven and keen to join a growing team in the food service industry in operations, support services or executive level, Air Chefs may be the place for you.
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