Education and Experience:

• Relevant Tertiary qualification in hospitality or the relevant experience in the industry
• Must be a qualified chef
• 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

Key Areas of Responsibility:

• To develop and plan menus
• 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 operations of the operation