Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 2 Years of experience of kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High volume, complex foodservice operations experience is highly desirable.

 Knowledge, Skills and Competencies:

• 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.
• Ability to balance the budget and save on soft costs.
• Computer literate.
• Strong food skills
• Ability to come up with innovated Menu’s

  Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP.