Assistant Catering Manager

Duties & Responsibilities

To assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
To ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
To assist with lunch service.
To assist with the planning and costing of menus.
To place orders with suppliers.
To assist with the completion of all administrative returns, salary variations, etc.
To issue stocks and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
To make regular inspections to ensure that company and statutory hygiene standards are maintained.
To carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
To be fully conversant with HACCP and NOSA regulations and report any defect to the manager.
To be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
To be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
To assist with stocktaking on a regular basis.
To attend meetings and training courses as required.
To assume control of the restaurant and use own initiative in the absence of the Manager.
To take part in catering exhibitions, thus gaining further knowledge and experience.

Skills and Competencies