Minimum Requirements

Qualification(s):

• National Diploma/National N Diploma in Catering Management/Hospitality and Catering Services/Hotel School Qualification at NQF6 with 240 credits

Related Minimum Experience:

• Minimum of 2 years’ experience in all kitchen departments

Skills and Competencies

Leadership

• Train and develop employees in the department
• Good people and individual performance management
• Sound time management
• Correct interpretation of ethics and moral standards
• Understanding and applying the basic management principle of planning, leading, organizing and controlling
• Management of department goals and measurable objectives
• Good understanding and correct interpretation of disciplinary code, procedures and correct handling of grievances

Behavioral

• Good leadership
• Pleasant personality and disposition to nurture healthy customer relations
• Perform well under pressure

Knowledge

• Sound knowledge of market related trends within industry
• Food and beverage
• Basic financial
• Understand how to attain growth targets
• Good understanding of hygiene and maintenance standards
• Participate and contribute towards the ISO process
• Do industry benchmarking within same sector

Skill

• Excellent verbal and written communication
• Strong administrative
• Good cooking and ability to present different ideas and concepts
• Influence the income and expense stream and maintain set ratios

Key Responsibilities

• Prepare and produce food.
• Control stock.
• Provide administrative duties and implement International Organisation for Standardisation (ISO).
• Provide customer services.
• Ensure adherence to health and safety requirements.

​Closing Date :02/07/2025