The Main Purpose of the job: To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise, and evaluate all the food production activities of a fast-paced operation. The Chef will assist in the management of strategic and day-to-day operations. Education and Experience required: Relevant tertiary qualification in food and beverage services or culinary arts is compulsory Minimum 5 years experience of progressive culinary/kitchen management is compulsory Experience working within budget guidelines to deliver results is compulsory Knowledge, Skills, and Competencies: 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
