Purpose:

 

To assist the Deputy Director – Retail Operation and Hospitality Services by taking delegated responsibility for the management of Kitchen operation, ensuring compliance to food safety, Operational service delivery and Contractual Requirements of, and relationship between the university, Staff and its Service Providers, to ensure that Quality Service Delivery within the university serves the Academic, Support Staff and Students. By means of a weighted approach of 60% Executive Head Chef focus and 40% Operational Management of the Section, delivering on the continuous improvement within the catering sector of the university

Key responsibilities include the following:

 

  • Drafting, Implementing and Monitoring of Sectional Budgets
  • Cost effectiveness of procurement of required services
  • Menus are adjusted/adapted as required to ensure gross profit margins are achieved whilst maintaining quality & food safety standards
  • Ensure higher standard of customer service delivery to the students and staff in line with Services Department’s Strategic Goals
  • Client & customer enquiries/queries are dealt with promptly and efficiently
  • Participate in the Tender Working Committee
  • Effective management of appointed service providers & Suppliers in line with the Service Level Agreement
  • Responsible for food quality, monitoring, and inspection
  • Manage service providers to ensure that cash purchases are avoided or minimized and justifiable
  • Oversee that service providers and contractors care for and safeguard operating equipment and the university’s assets
  • Develop and implement food preparation guidelines and control procedures
  • Responsible for total operation of Catering Services within the university
  • Responsible for all food service-related activities within the university
  • Hygiene, cleanliness, food safety and quality standards are met
  • Ensure the Implementation of HACCP Principles and the ISO process
  • (already addressed)
  • Management of staff as per the University’s HR Policies and Processes
  • Facilitate alleged foodborne illness investigation jointly all stakeholders

 

Requirements:

 

  • Grade 12
  • Professional Culinary qualification, Hotel Management Degree
  • Culinary qualification and post graduate qualification will be an added advantage

 

Technical Competencies

 

  • Contract Management
  • Food Preparation and Service
  • Mass Food Production techniques and ability (Production Kitchen)
  • Staff Management

 

Competencies (Knowledge, skills and behavior)

  • Communication Skills
  • Organized Labor Unions exposure
  • Creativity/Innovation
  • Problem Analysis
  • Empowering Others
  • Customer Focus
  • Teamwork
  • Work Standards/ Quality Orientation

 

Compliance/Statutory Requirements (Knowledge, Understanding and or Training Against)

 

  • Occupational Health and Safety Act (OHSA)
  • HACCP (Related to SANS 10330:2020; R908/607)
  • ISO 22000:2018/ ISO/TS 22002-2 (Catering)
  •  Requirements of the Foodstuffs, Cosmetics and Disinfectant Act 54 of 1972
  • Codex Guidelines for Mass Catering and other codex requirements (HACCP, Food production)

HOW To apply:

 

Please submit a covering letter clearly indicating which post you are applying for, detailed CV with names, addresses, contact numbers and e-mail addresses of 3 referees

 

External applicants are invited to apply, by registering your profile on the Wits i-recruitment platform located at https://irec.wits.ac.za and submitting your application.

 

Internal employees are invited to apply directly on Oracle by following the path: wits /Self Service application/” Apply for a job”

 

The University is committed to employment equity. Preference may be given to appointable applicants from the underrepresented designated groups in terms of the relevant employment equity plans and policies of the University. The University retains the right not to make an appointment and to verify all information provided by candidates

Please note that correspondence will only be entered into with shortlisted candidates. The University reserves the right not to make an appointment or to re-advertise

 

Note that this is a re- advertisement those who applied do not have to apply

 

 

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