| Date Posted: | Apr 27, 2017 |
|---|---|
| Reference: | N/A |
| Closing Date: | May 30, 2017 |
| Work Type: | Full Time |
| Number of Vacancies: | 1 |
| Gender: | Any |
| Functional Area: | Services |
| Nationality: | Any |
| Salary Range: | Salary is negotiableUSD |
| Years of Experience: | 4 Years |
| Contract Duration: | Not specified |
| Extension Possibility: | No |
| Contract Type: | Long-term |
| Probation Period: | 3 months |
| Required Languages: | 96,90,66 |
About American University of Afghanistan:
The American University of Afghanistan (AUAF) is a private, non-profit university offering an American-style liberal arts education. We opened our doors in 2005 and currently offer 4 undergraduate academic majors and a new MBA program. We follow a strict non-discriminatory policy, and applicants from all ethnic, religious and economic backgrounds are encouraged to apply. We are a young, dynamic university with a student population of nearly 950 students and we hope to reach 1,100 students by the spring 2013 academic semester. Construction has recently begun on a new 75 acre international campus.
Job Summary:
The food service manager will be in charge of food service in the AUAF cafeterias according to the policies and procedures of AUAF, and the generally acceptable practices. Provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. Maintains records of income and expenditures, food, supplies personnel, and equipment.
Duties & Responsibilities:
Supervises, coordinates, and evaluates work of all food service employees in preparing and serving food, and cleaning facilities and utensils in a production kitchen.
Conducts planning and budgeting for the cafeteria.
Forecasts and plans the purchase of food, supplies, and equipment.
Prepares local and international food menus for the university community.
Ensures that food items are stored in a safe and hazard-free environment, besides maintaining a safe and hazard-free working environment.
Responds to customer preferences and industry trends to plan menus that encourage participation in the lunch and or dinner programs.
Maintains required records including food production, inventory, income/expense, meal counts and personnel records.
Maintains logs on all maintenance required on equipment. Performs preventive maintenance checklist. Justifies replacement of existing equipment to meet needs of the facility.
Ensures that established sanitation and safety standards are maintained.
Oversees and participates in the preparation and serving of food. Promotes employee growth, efficiency, morale, and teamwork.
Interacts with students, other personnel, and the whole university community.
Follows all rules, regulations, and policies of AUAF and follows directives from supervisors.
Handles catering for special events on campus and other locations as and when required.
Performs other functions that may be assigned by the administration and/or supervisor.
Principal Tasks as Chef
Create new and innovative dishes. Knowledge of ingredients and how to use them in a creative way.
The sense of Taste and Smell: Delicious food brings in customers. The chef will make sure each piece of food is safe, prepared correctly and tasty.
Time Management Skills: Kitchens get busy quickly; food can get ruined easily if the chef cannot manage his time. Great time management will help the chef avoid burned or spoiled food and angry customers.
Training and developing local staff
Working Conditions:
Physical Demands:
Work with frequent interruptions. Maintain emotional control under stress. Frequent standing, stooping, bending, pushing and pulling.
Environment:
Moderate exposure to extremely hot and/or cold temperatures; excessive humidity, dampness or chilling; excessive noise, intermittent; fumes, smoke, or gasses; grease and oils; work around machinery with moving parts; work around moving objects; work with hands in water.
Job Requirement:
A high school diploma or equivalent is required. Specialized training in food service management and nutrition is desirable.
A minimum of 4 years experience in quantity food production/service and personnel supervision
General Knowledge, Skills and Abilities:
The food service manager must possess the following:
Skill in motivating and supervising food service personnel.
General knowledge and understanding of nutrition.
Ability to interpret a nutrient analysis spreadsheet of meals.
Knowledge of food service program requirements.
Basic computer skills.
Ability to maintain records and complete reports as required.
Written and oral communication skills.
Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
An understanding of food service program finances.
Ability to interact positively with students, other university personnel and visitors.
The above statements are intended to describe the general purpose and responsibilities assigned to this job and are not intended to represent an exhaustive list of all responsibilities, duties, and skills that may be required. The university administration and/or supervisor have the right to add or change duties at any time.