Education and Experience required:
Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
Minimum 5 years’ experience of progressive culinary/kitchen management is compulsory
Experience working within budget guidelines to deliver results is compulsory
Knowledge, Skills, and Competencies:
Knowledge of the catering environment ranging from fine dining to restaurant dining
Knowledge of South African and industry-specific law
Strong financial acumen, proven budgetary and food control practices
Key areas of responsibility:
To develop and plan menus
Establish recipes and food purchase specifications
Coordinate, execute, supervise, and evaluate all food production activities of a fast-paced operation
Assist in the management of the strategic and day to day operations of the operation
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