The main purpose of the job

The successful applicant will be responsible for all food service – related activities which include managing of daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 2 years of experience of kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High volume, complex foodservice operations experience is highly desirable.

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Customer service skills.
• People management skills.
• Communication skills.
• Ability to balance the budget and save on soft costs.
• Computer literate.
• Strong food skills
• Ability to come up with innovative menu’s

 Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP.