Plating:

• Securing a 100% fulfillment of all customer orders in accordance with quality, quantity and menu specifications
• Cleaning and care of kitchen equipment and workplace and reporting any defective equipment to management
• Adhere to all HACCP rules and regulations including, but not limited to: personal hygiene, CCP documentation, food storage, hand-washing rules and regulations, glove policy, sickness policy.
• Ensure that portion control is adhered to at all times including, but not limited to over production and following weights as specified in menu specifications
• To ensure that the correct equipment is used while plating.
• Maintain effective communication with other kitchen departments and promote effective employee relations
• Maximizing yield and minimizing wastage, improve food cost
• Ensure all plated dishes are in accordance with sample dish.
• Report any and all incidents to Production Management or immediate supervisor
• To ensure and provide an efficient and thorough end product for all airlines to agreed menu specifications or different airline customers
• Ensure that the Daily Box times are met
• Ensure that the Daily CCP records are completed timeously and accurately
• To ensure that all equipment and materials are not left in dangerous state.

Tray Set-Up:

• Ensure that the tray-set up is packed as per specification and client requirement.
• Department and Bond Stores. Further ensure that the correct Equipment is used for the packing.
• Secure the processes in the department concerning hygiene, quality, quantity, meeting of box times and food cost
• 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 the Food Hygiene and Health and Safety Regulations are always adhered to .
• Manage the handling, cleaning and care of kitchen equipment
• Be prepared to give practical help in any part of the kitchen should the need arise
• Consult with the Line Manager when a product differs from specifications
• Ensure that approval is received before any substitutions are made Support menu developments and menu presentations
• Assist with inventory stock take when required
• Ensure successful execution of last minute orders from airline representative
• Ensure that the Daily Box times are met
• To monitor and report back to your line manager any issues relating to food safety and health and safety
• Ensure that the Daily CCP records are completed accurately and timeously

General Tasks:

• Ensure that all production processes are well followed by the staff.
• Adhere and comply with the company’s HACCP Policy’s rules and regulations To raise any work-safety hazard when participating in HSE meetings or Risk Assessment.
• Any other reasonable task that may be required by management

Qualifications

• Grade 12 

Experience

• 1 Years’ Experience

Skills

• Ability to follow job and safety instructions
• Knowledge of standard kitchen eq, utensils & measurements, and the utilisation thereof

Competencies

•  Portion Control
• CCP records
• Sanitation Practice