Kitchen Co-Ordinator

Newrest; Johannesburg; On-site; ZAR 167,400 - 279,000; Full time

Job summary

Newrest in Johannesburg is seeking a qualified food service team leader to oversee kitchen operations. The role includes ensuring the highest standards of food preparation, managing staff rosters, and maintaining compliance with health and safety regulations. Candidates must have Grade 12 and preferably a Certificate in Patisserie, along with at least one year of experience. You must be able to work night shifts and demonstrate strong decision-making skills. A commitment to quality and presentation is crucial for success in this role.

Qualifications

• 1 Year of experience in a relevant role.
• Must be able to work night shifts.

Responsibilities

• Ensure food preparation adheres to taste, quality, and presentation standards.
• Train and oversee kitchen staff on policies and procedures.
• Coordinate with departments to ensure effective kitchen operations.

Skills

Defined decision Making

Ability to follow job and safety instructions

Knowledge of standard kitchen equipment, utensils & measurements

Education

Grade 12

Certificate in Patisserie

Job description

Responsibilities

• 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 boxtimes.
• 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.
• Assign duties to workers and schedule 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 is met.
• 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 tray‑set up is packed as per specification and client requirement.
• Coordinate and assemble all items from kitchen, fridges and stores.
• To ensure that the correct equipment is received from the 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 Client’s Service Level Agreement.
• Coordinate with other departments to ensure effective operations in the department.
• Minimise 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 that 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 while 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 in 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 stocktake when required.
• Secure a 100% fulfilment of all customer orders concerning quality, quantity and deadlines according to agreement.
• 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
• CCPrecords
• Sanitation Practice