Job Scope
Use of Winrest Catering System:
- How the purchasing log works
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Suppliers
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Creating Recipes
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Calculating Costs of Recipes
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Ensuring recipe Consistency with Budget & Client Requests
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Writing simple and clear preparation procedures
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Control of products and recipe grids with correct preparation yields
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Creation of menu and recipe grids with correct preparation yields
Operational skills:
- Goods receiving
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Raw material issuing
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Kitchen preparation
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Preparation assembly
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Trolley assembly
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Dishwashing (pot wash area)
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Equipment allocation
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Flight check
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Knowledge of QHSE (Quality, Health, Safety, Environment)
Customer Presentations:
- Understanding the organization of client presentations (before, during, and after)
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Analysis and communication of client needs
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Implementation of recipes in Wincosting and/or Winrest
Culinary Audit:
- Improvement of purchasing processes
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Product control
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Daily production quality monitoring
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Verification that recipes are compliant with what was presented and sold to clients
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Verification of technical recipe sheets in Winrest (correct yields and complete procedures)
Qualifications & Other Requirements
- Grade 12
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Advanced Patisserie Diploma
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Grande Diploma in Professional Cookery
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Computer Literacy
Experience
- At least 6 month internship experience
Skills
- Ability to Cook well
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Ability to maintain Consistency
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Portion and Waste Control Monitoring
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Multi-task
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Hygiene Control
Competencies
- Ability to follow recipe standards
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Ability to procure correct recipe items
Location
