Facilities Manager / Cook - Automotive Management Services

The Facilities Manager / Cook oversees the facilities and kitchen operations, which includes the hygiene management, meal planning and preparation of accommodation and meals for all employees and visitors. The Facilities Manager / Cook is responsible to ensure clean and well-maintained facilities, to ensure adherence to all public health regulations regarding food storage and
preparation and to ensure that all resources such as manpower, materials, methods, and procedures are followed and utilized effectively and efficiently.

Responsibilities:


Requirements will include but will not necessarily be limited to:

• Plans, collects, organize food and commodities for Weekly Menus.
• Plans and Organizes logical work sequences within time restraints.
• Demonstrates a high standard of personal hygiene.
• Manages the cleaning and sanitation of all food preparation equipment and maintains it in such a manner that it remains in a safe and operable condition.
• Ensures that safety and hygiene regulations are being strictly adhered to. This includes the upkeep of high standards of sanitation, hygiene and cleanliness throughout the kitchen area.
• Remains current on market prices, suppliers, recipes, food products and commodities.
• Assembles and prepares ingredients for menu items.
• Plans, prepares and produces a range of menu items, which includes, but is not limited to appetizers, salads, sandwiches, stocks, sauces, soups, eggs, vegetables and farinaceous, meat, poultry, game, seafood, hot and cold dessert, pastry, cakes and yeast goods.
• Prepares menu items through the application of a wide array of cookery methods, which includes, but is not limited to, boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill, shallow fry and deep fry.
• Plans and sequences the timing of food and preparation of tasks.
• Responsible to resolve problems which may arise as a result of the shortage of food items, equipment failure, problems in food production.
• Coordinating the planning, budgeting and requisition of food and other supplies needed.
• Ensures cost efficiency through the minimization of food spoilage and the application of cost control measures to ensure adherence to budget restraints.
• Ensures that cleaning equipment and cleaning agents are used correctly, effectively and efficiently.
• Receives and stores food products and other items in accordance with health and safety regulations.
• Evaluates food products to ensure quality and health standards are consistently attained.
• Responsible for inventory control of all items used by facility staff, such as, but not limited to, cleaning material, equipment, food items and commodities, etc.
• Performs general maintenance on equipment and facilities as and if required.
• Ensures that all facility maintenance problems or concerns are immediately reported, effectively addressed and satisfactorily resolved. This includes, but is not limited to, accommodation concerns/ defects, kitchen equipment concerns/defects, menu/food concerns/defects or any other concerns that relate to the areas of responsibility.
• Supervises and monitors the work load of Kitchen staff and sets their priorities, ensuring productivity of daily tasks.

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