Minimum Requirements

• Culinary Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 3 years’ experience within the hospitality industry in 4 star property.
• Must have at least 18 months of management or supervisory experience
• Must be standards and quality orientated
• Good knowledge of Food trends and inventory experience.
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties and Responsibilities

• The Successful individual must ensure, consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
• Accountable for achieving budgeted food cost of sales for the property.
• Maintain and control of all food procurement, goods receiving, storage, issuing, stock taking, stock analysis, waste control and stock security procedures.     
• Contributes to ensuring that guest satisfaction is established and maintained by the employees.
• Contributes to maintaining appropriate staffing levels.
• Excellent knowledge of Opera with specific reference to Point of Sales.