Temp Cook

**At Curro,** **we care.**:
**Temp Cook**:
**St Georges Preparatory School**

**Vacancy Reference: 22416**:
**What are we looking for?**
We are looking for someone with the following experience, qualifications and /or skillsets:

- Matric/ Grade 12 certificate.
- Formal cooking qualification.
- Must have a valid Driver’s license.
- 2 years cooking experience.
- Kitchen and Cafeteria/ Tuck-shop Management.

**The responsibilities are**:
**Planning of food and meal requirements**
- Create and plan menus in conjunction with the appropriate Manager.
- Design recipes and calculate quantities to deliver menus.
- Work out quantities of ingredients required based on learner number to limit wastage.
- Assist in compiling an appropriate menu.
- Work according to the compiled a menu and communicate across the schools.
- Gather input form heads of schools for input.
- Ensure that nutritional requirements are taken into account across all menus based on Health and Safety requirements.

**Preparation of food budgets and procurement**
- Based on menus and recipes create food budget and submit for approval.
- Work out meals based on budget allocation including all kitchen supplies and equipment etc.
- Source suppliers based on cost and quality.
- Procure goods and place orders.
- Receipt of orders and oversee stock.
- Manage stock control monthly to determine quantities on hand.
- Update procurement requirements based on stock quantities.
- Ad hoc purchasing of required food items or supplies across the campuses, upon authorization / as per Management.

**Management of the distribution and delivery of meals**
- Management of all food preparation facilities including Pre-Primary School, cafeterias, aftercare, kitchens and tuck shops (if applicable).
- Manage and maintain all equipment including the asset register annually.
- Manage the delivery and preparation of meals across the campuses.
- Take into account Learner Specific Allergies, and or religious requirements and plan appropriate alternatives
- Manage quality across all food preparation and implement any corrective requirements.
- Manage hygiene and health and safety to required regulations.
- Manage and arrange for the updated food premises and health and safety certificates.

**Special Event catering**
- Review all event requirements and requests.
- Propose menus and options.
- Create costings and budgets for the event and catering.
- Acquire sign off of budgets.
- Arrange for food to be delivered, prepared and laid out including cleaning of venue.

**Staff Management**
- Creation of shifts schedule across kitchen staff.
- Daily management of shifts and schedules and contingency planning.
- Manage time keeping.
- Manage leave and substitutions.
- Manage training of staff.
- Manage performance of staff.
- Management of discipline or escalate as required.
- Interviewing of new staff.

If you have not had any feedback from the school within two weeks of the closing date of this advert, accept that you were not successful for this position.
But don’t be dismayed, next time it might be you.
Curro reserves the right not to make an appointment.