The ideal candidate will have good interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests. The position requires that the candidate have a 3 year Chefs Diploma through an internationally recognised institution with at least 6 years’ experience in culinary of which 3 years as an Sous Chef in a 5* hotel or resort environment.
Previous banqueting experience as well as computer literacy on MS Office are essential; working knowledge on SAP and financial management awareness will be an advantage.
Duties include, but are not limited to:
Keep abreast of trends in the culinary industry;
Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs;
Design special product offerings to maximize usage of stock and to make use of slow moving stock;
Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation;
Monitoring and controlling resources and assist in overseeing the spending of money;
Providing guidance and direction to subordinates, including training, coaching, mentoring, setting and monitoring performance standards and discipline;
Ensure that SHEQ & FCS requirements for each kitchen division are met.
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