Job Purpose
Responsible and accountable for the effective leadership of quality and innovative culinary production, presentation and standards across the kitchen operations with the aim of maximising the revenue potential of culinary products on the complex.
Education
- 3-Year Hotel School / Culinary Diploma
- Registration with the SA Chefs Association
Experience
- 9 - 10 years in the culinary industry of which at least 5 years are at a management level
Skills and Knowledge
- Conceptual thinking
- Influencing & Decision-making
- Attention to detail
- Planning
- Coaching
- Reviewing / evaluating (feasibility / compliance / alternatives/ etc.)
- Developing relationships
- Innovation & continuous Improvement
- Customer Service orientation
- Taking information through the senses
- People leadership & motivation
- Culinary methodology and skills
- Financial Management
- Labour & Risk legislation
- Industry & Culinary knowledge
Equity Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.
POPI Statement Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed. In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement. Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.#J-18808-Ljbffr