SPAR Group Hospitalilty / Food Service Jobs in Cape Town
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Introduction
The Cook's purpose is to manufacture fresh food to quality standards according to the Kitchen Supervisor's production plans.
Key Responsibilities
Implement Production Plans
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Daily/weekly production plans.
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Correct products in the correct quantities available at the correct time of day or week.
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Maintain the production chain as set out by your Kitchen Supervisor.
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Equipment usage is optimized.
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Utilization of staff is optimized.
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Minimize wastage of ingredients during the production process.
Control Ingredients
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Ingredients stored in a safe and hygienic manner in sealed containers off the floor.
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Ingredients stored at the correct temperatures in a clean cold room (e.g. cream) in sealed containers.
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Mix recipes in accurate quantities, using correct methods.
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Monitor quality of ingredients and report concerns to the Kitchen Supervisor.
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Control Stock
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Maintain ideal stock levels per product category.
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KVI’s always in stock in the right quantities.
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Wastage maintained within budget and ensure daily accurate records are made.
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Ensure transfers are accurately recorded on a daily basis.
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Variants per category.
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Consistent quality in freshness and presentation across all products manufactured.
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In stock for the full promotional period.
Hygiene & Housekeeping
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Ensure 90% achieved on swab tests.
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All equipment is cleaned at the end of each shift.
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All production and back-up facilities used are cleaned at the end of each shift.
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Adhere to PPE Regulations.
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Cleaning schedules are followed according to the Kitchen Supervisor requirements.
Customers
- Follow the systems used to ensure that all customer orders are produced to quality standards in the correct time.
Minimum requirements
Minimum Experience
- At least 3 years’ cooking experience.
- Formal Education and Training
- Matric / NQF Level 4 equivalent.
Training Required
- Safety, Chef, Customer Service, Hygiene & Housekeeping, and Food Safety training.
Skills
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Effective communication in English.
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NQF Level 4 numeracy skills for recipe costings and accurate preparation.
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Interpret recipe costings and apply correct manufacturing methods.
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Produce fresh food cost-effectively according to customer requirements.
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Knowledge
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Fresh food products, ingredients, and quality standards.
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Production chain and stock management.
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Cold chain and temperature requirements.
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Production processes and resource utilization.
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Kitchen equipment operation and maintenance.
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Hygiene, housekeeping, and workplace safety.
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Current and future fresh food industry trends.
Personal Attributes
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Willingness to learn and improve.
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Outgoing and customer-focused.
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Team-oriented, respectful, and appreciative.
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Detail-oriented with a focus on overall objectives.
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Positive attitude and consistent performance.
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Receptive to feedback and development opportunities.
Special Requirements
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Willingness to work shifts.
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Creative flair for product presentation.
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