Key Purpose

The successful individual will be responsible but not limited to the following key outputs and skills:

• Manages the day to day delivery of the food production operation and culinary team within a specific facility with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Areas of responsibility may include but not limited to

• Deliver culinary business plan
• Shift management of Healthyfood Studio staff
• Facility Product Management
• Manage culinary standards and governance
• With the Executive Chef, manage the facility budget
• General people management for HealthyFood studio staff
• Customer relationship management with internal and external clients and providers

Personal Attributes

• Decision-making – use of initiative
• Learning – training, coaching, staying abreast of industry developments
• Implementing and co-ordinating – organising people, non-people resources
• Numeracy and calculation skills
• Analysing and diagnosing – numerical information, trends in data
• Problem-solving
• Making fine judgements through the senses viz colour, taste, texture

Skills

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering
• Cooking methodology

Education and Experience

• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a diploma level
• Membership with South African Chef’s Association and other relevant culinary accreditation
• 2-3 years’ experience and track record in a similarly graded hotel , restaurant kitchen environment of which at least 2 years’ experience must have been as a chef de partie