The Main Purpose of the job

The successful incumbent will be responsible to assist with all food service-related activities which include managing 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 3 Years of experience of progressive/kitchen management is compulsory
• Experience working within budget guidelines to deliver results is compulsory
• High Volume, complex foodservice operations experience is highly desirable

• Strong knowledge of HSE is advantageous
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific laws
• Customer Service Skills
• Management Skills
• Communication Skills
• Exceptional Functions Skills
• Ability to balance the budget and save on soft costs
• Computer literate

 Key areas of responsibility:

• Assist with managing daily operations of the assigned unit.
• Assist with implementation of the production process.
• Assist with managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Assist in the management of the strategic and day to day operations of the operation.