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Full-Time Opportunity: This is a permanent, full-time position with a competitive package and real career growth potential.
Job Description
Key Performance Area
- 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 Qualifications and Hospitality Degree
- Sound understanding of a computerized stock management system.
- Sound knowledge of recipes and costing.
- Manage and lead a Lounge Kitchen Teams.
- Computer Literate (Excel & Word)
- Financial Knowledge
- Minimum 5 year of experience as an Executive Chef in 4/5* Hotel Kitchen Operations
- Extensive Travel
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