Main Purpose of the job
The Successful applicant will be responsible for all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.
Desirable Education and experience:

Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
Minimum 3 Years of experience of progressive/kitchen management is compulsory.
Experience working within budget guidelines to deliver results is compulsory.
High Volume, complex food service 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.
Exceptional Functions Skills.
Ability to balance the budget and save on soft costs.
Computer literate.

Key areas of responsibility:

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