Key Performance Area

• Menu Development
• Menu Roll Out
• Unit Visits
• Manage area stock and wastage control.
• Financial Management
• Cost per pax - Food
• Purchasing & Stock Control
• FCS Audits
• Monitoring of Human Resources Management
• Training within Kitchens
• Self-Management

Qualifications and Experience:

• Grade 12
• NQ Level 7 – Culinary Qualifications and Hospitality Degree
• Sound understanding of a computerized stock management system.
• Sound knowledge of recipes and costing.
• Manage and lead a Lounge Kitchen Teams.
• Computer Literate (Excel & Word)
• Financial Knowledge
• Minimum 5 year of experience as an Executive Chef in 4/5* Hotel Kitchen Operations
• Extensive Travel