Unit Controller

1.     Purpose of the Role

To assist the Contract Catering Manager in the day-to-day management tasks of providing a catering service to the required standards and within the agreed budgetary limits.

2.     Key Responsibilities

2.1.   Catering Operations

§  Ensure the smooth and effective operation of the kitchen.

§  Ensure that all meals are cooked and made in accordance with menu specifications and recipes.

§  Ensure that the menu cycle is correctly followed.

§  Ensure that all meals are made and served according to the client’s set meal times.

§  Ensure the smooth and efficient operations of special functions for the client.

§  Ensure that all kitchen equipment is clean and in working order.

§  Arrange for faulty equipment to be serviced, repaired or replaced.

§  Ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the Company.

§  Ensure the correct and timeous completion and submission of issue sheets.

§  Ensure that the food in the bain-marie looks attractive at all times, re-garnishing where necessary or replenishing.

2.2.   Stock Control

§  Request stock from the Stores Controller and issue stock on a daily basis to the kitchen staff, according to the number of persons to be fed and the applicable menu.

§  Ensure stock in the kitchen is safeguarded, handled and kept in the correct conditions.

2.3.   Health and Safety Compliance

§  Within the area of responsibility, ensure the kitchen, dining area and related operations comply with all relevant health, safety and environmental requirements.

§  Ensure that the kitchen is clean and orderly and conforms with health and safety standards.

§  Ensure that hygiene standards are maintained in accordance with SOP’s.

§  Ensure that protective clothing is always clean and worn as required.

§  Ensure that housekeeping is done properly (i.e. within area of responsibility that the working, preparation and serving surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed).

2.4.   Staff Management

§  Manage kitchen staff shift rosters, time-keeping, leave rosters and attendance.

§  Manage or redirect employee queries as required.

§  Conduct employee appraisals.

§  Manage first level labour relation matters.

§  Identify areas for employee development.

2.5.   Effective Teamwork and Self-Management

§  Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.

§  Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.

§  Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.

§  Manage colleagues’ expectations and communicate appropriately.

§  Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.