Deli Manager & Head Chef

SUMMARY:
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POSITION INFO:

Job Responsibilities:

Primary Responsibilities
• Comply with any requests from group management and assist in whatever way possible with tasks outside of the ordinary day to day roles and responsibilities as reasonably requested.
• Supervise and manage all aspects of the deli division, including food preparation, service, and cleanliness.
• Develop and implement menus that incorporate perishable products into prepared or frozen meals, minimizing wastage.
• Create affordable, appealing lunch options to attract weekday customers.
• Ensure high standards of food quality, presentation, and hygiene are maintained at all times.
• Oversee the daily operations of the food services team, including Food Services Staff, Barista, and Cleaner.

• Train, mentor, and motivate team members to deliver exceptional customer service and maintain high operational standards.
• Monitor inventory levels and order supplies as needed, ensuring cost control and minimising wastage.
• Conduct regular stock takes and manage the ordering process to ensure adequate stock levels are maintained.
• Handle customer inquiries, complaints, and feedback professionally and efficiently.
• Ensure compliance with all health and safety regulations and company policies related to food services.
• Collaborate with the General Manager and Group Management Team to develop strategies for increasing sales and profitability of the deli division.
• Consistently maintain order and ensure smooth operations at the forecourt and convenience store.
• Leadership and Management.
• Customer Service.
• Financial Management.
• Operations Management.
• Staff Management.
• Inventory and Stock Control.
• Marketing and Promotions.
• Facility Management.
• Reporting and Communication.
• Willingly fill in for No Shows, Short Staff and Busy Periods.

QUALIFICATIONS:
• Relevant culinary qualification or equivalent experience
• Food safety and hygiene certification will be an advantage
• Matric
• Valid driver’s license

EXPERIENCE:
• 3 to 5 years of experience in a supervisory role within a food services environment
• Proven experience as a chef or cook, with strong culinary skills

KNOWLEDGE AND SKILLS:
• Excellent culinary skills and knowledge of food preparation techniques.
• Strong leadership and team management abilities.
• Knowledge of inventory management and cost control.
• Basic computer literacy and experience with point-of-sale (POS) systems.
• Excellent communication and interpersonal skills.
• FMCG retail knowledge and experience will be an advantage.
• Experience with speed points and arch software will be an advantage. 

ATTRIBUTES:
• Strong leadership skills
• Honest, loyal, reliable, and trustworthy.
• A ‘Can-do’ attitude.
• A problem solver
• Team player.
• Self-motivated.
• Operationally a hands-on person.
• Ability to work under pressure and deliver accurate work within a deadline driven
environment.
• Ability to multitask.
• Be independent and pro-active.
• Time management skills.
• Possess excellent communication and interpersonal skills.
• Ability to work with individuals at all levels of the organisation.
• Ability to take the initiative.
• Be able to take responsibility.
• Positive mindset.