Duties and Responsibilities
Duties and Responsibilities
Perform routine duties relating to menu planning, food preparation, production and catering service delivery in accordance with approved standards.
Maintain accurate records, registers and documentation relating to food safety, hygiene, sanitation and quality control.
Prepare, process and maintain information required for the accountability of catering stores, stocks, equipment and other materials.
Assist in production planning, portion control, food costing and implementation of measures aimed at minimizing food wastage.
Ensure compliance with approved procedures, occupational safety requirements and service standards in the provision of Polytechnic catering services and functions.
Identify and report defects, discrepancies, exceptions and service-related issues affecting catering operations, records, returns and operational reports.
Coordinate and undertake food production and catering service activities in accordance with approved menus, prescribed quality standards and food safety requirements.
Assist the responsible officer in promoting occupational health and safety and ensuring proper use, care and maintenance of catering equipment.
Assist in monitoring the availability, proper utilization, storage and handling of food supplies, ingredients and catering materials to ensure continuity and efficiency (adsbygoogle=window.adsbygoogle||[]).push({});of catering operations.Requirements for Appointment
Requirements for Appointment
Diploma in any of the following disciplines: Hotel Management, Catering, Hotel and Hospitality Management, Food and Beverage, or equivalent qualification from a recognized institution.
Three (3) years' experience in a comparable position.
Certificate in Computer Applications.
Demonstrated competencies in food production management, menu planning, food safety, attention to detail, teamwork, communication, integrity and service orientation.