Pretoria: Coordinator – Fine Dining posted by ICTEngage

The Coordinator is responsible for managing a designated kitchen section and ensuring that all preparation, service, hygiene, and stock-related tasks are completed to company standards. This role plays a key part in service flow by coordinating orders during service, maintaining product quality, ensuring food safety compliance, and supporting the overall efficiency of the kitchen operation.

Key Responsibilities 1. Shift Readiness & Pre-Shift Preparation

• Arrive on shift punctually, fully dressed, and ready to clock in at the designated time.

• Attend daily pre-shift meetings.

• Confirm bookings for the day, including set menus and special requirements.

• Switch on and check all relevant equipment, ensuring correct temperatures and functionality.

• Check product dates and quality before service.

• Disinfect work areas and ensure section readiness.

• Check section stock levels and compile stock requirement lists.

• Prepare and warm sauces according to par levels.

• Ensure plate warming cabinets are stocked and report shortages to management.

• Complete all pre-shift checks and preparation within required timeframes.

2. Food Preparation & Section Management

• Prepare, cook, and portion all assigned menu items according to company standards.

• Manage preparation of sauces, garnishes, and accompaniments, including bulk preparation.

• Ensure preparation is completed before service opening times.

• Prepare both standard menu items and chefs recommendations.

• Compile prep lists for the following shift and communicate requirements clearly.

• Notify management of any product that may be off or compromised and follow disposal procedures.

3. Service Coordination

• Pay close attention to orders called by the chef during service.

• Collect and verify order slips to ensure accuracy.

• Communicate orders and adjustments clearly to the correct sections.

• Check portion sizes, temperatures, quality, and order adjustments before dishes are passed on.

• Support smooth service flow and assist other sections when required.

4. Stock Awareness & Control

• Monitor stock levels within the section throughout the shift.

• Submit accurate stock requirement lists to management at designated times.

• Track pre-prepared stock levels in coordination with the Kitchen Manager.

• Ensure correct stock rotation (FIFO) and minimise waste.

• Maintain organisation and cleanliness of section fridges and storage areas.

5. Hygiene, Food Safety & Cleanliness

• Maintain high standards of hygiene and food safety at all times.

• Ensure work surfaces, equipment, fridges, walls, and floors are kept clean and sanitised.

• Label and date all prepared items correctly.

• Maintain clean, organised, and compliant storage containers.

• Take responsibility for cleanliness due to the perishability of items handled.

6. Administration & Documentation

• Complete required paperwork, including bulking sheets, production sheets, order lists, and closing prep sheets.

• Ensure all documentation is accurate and submitted to management as required.

• Assist with stock and prep tracking documentation.

7. Closing Procedures

• Switch off all non-essential equipment at the end of the shift.

• Clean and sanitise the section thoroughly.

• Ensure products are packaged and stored correctly.

• Verify that fridges are operating correctly.

• Complete and submit closing prep sheets.

• Leave the section organised, clean, and ready for the next shift.

• Clock out only after all duties are completed.

8. Teamwork & Professional Conduct

• Greet colleagues in a professional and friendly manner.

• Be willing to assist other team members when required.

• Communicate effectively with chefs, managers, and fellow staff.

• Maintain a positive and cooperative attitude at all times.

Skills & Competencies Required

• Strong food preparation and portion control skills

• Ability to coordinate orders during busy service periods

• High attention to detail and quality control

• Good time management and organisational skills

• Knowledge of hygiene and food safety standards

• Effective communication and teamwork skills

• Ability to work under pressure in a fast-paced environment