Purpose of the role:

The successful applicant will be responsible for overseeing smooth operation of kitchen production, FOH operations, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.

Education and Experience required:

• Matric is essential
• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 2 Years’ experience of management is compulsory
• Hospital experience advantageous.
  
• Experience with stock control, ordering and receiving

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry specific laws
• Management Skills
• Communication Skills
• Computer literate

  Key areas of responsibility:

• Oversee smooth operation of kitchen production and FOH operations
• Maintain consistency for all menu items
• Assist with monitoring inventory and communicating needs to the catering manager