Chef

Main purpose of the role:
Successful incumbent will be responsible to lead a kitchen's culinary daily operations, directing food preparation, menu planning, and staff management. Chefs are responsible for creating high-quality dishes, maintaining strict safety and sanitation standards, managing inventory, and controlling food costings to ensure a profitable and successful dining experience

Education, background Experience:
• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 5 years’ experience of progressive culinary/kitchen management is compulsory
• Experience working within budget guidelines to deliver results is compulsory
• Computer literate
• Matric (Grade12) Compulsory
• Knowledge and experience of special diets
• Knowledge and implementation of Organizational Safety

Knowledge Skills and Competencies:
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen
• Proven budgetary and food control practices
• Ability to work and master functions
• Control mass food production

Key areas of responsibility:
• Developing menu planning
• Establish recipes and food purchase specifications
• Coordinate, execute, supervise, and evaluate all food production activities of a fast-paced operation
• Assist in the management of the strategic and day to day operation
• Manage and train staff