Job Description
Description
Key Performance Areas:
- Menu Development
- Menu Roll Out
- Unit Visits
- Manage area stock and wastage control.
- Financial Management
- Cost per pax - Food
- Purchasing & Stock Control
- FCS Audits
- Monitoring of Human Resources Management
- Training within Kitchens
- Self-Management
Qualifications and Experience
- Grade 12
- NQ Level 7 Culinary Qualification
- Sound understanding of a computerized stock management system.
- Sound knowledge of recipes and costing.
- Manage and lead Kitchen Teams.
- Computer Literate (Excel & Word)
- Financial Knowledge
- Minimum 5 years of experience as an Executive Chef in 4/5* Hotel Kitchen Operations
- Extensive Travel