Ã¢¬¢ Overall responsibility and accountability for the entire culinary operation (for the restaurant, functions and banqueting venues) of the business unit.
Ã¢¬¢ Matric or equivalent Ã¢¬¢ Culinary Diploma
Ã¢¬¢ 9-10 years in the culinary industry of which at least 5 years are at a management level
Skills and Knowledge
Ã¢¬¢ Ability to work shifts that meet operational requirements Ã¢¬¢ Understand the F&B strategy and align Culinary objectives Ã¢¬¢ Mobility and ability to move around as per job requirements (including with the use of aids) Ã¢¬¢ Computer Literacy Ã¢¬ Intermediate Ã¢¬¢ Membership with South African ChefÃ¢¬¢s Association and other relevant culinary accreditation
Key Performance Areas:
Ã¢¬¢ Track guest feedback with regards quality and presentation of food across the business unit Ã¢¬¢ Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps Ã¢¬¢ Provide menu rationalisation on a regular basis or as required Ã¢¬¢ Oversee Kitchen working standards and processes at a unit level Ã¢¬¢ Monthly reporting on financial, food hygiene, Cost of Sales Ã¢¬¢ People management and Development Ã¢¬¢ Financial management Ã¢¬¢ Strong sense of analytical skills, decision making, problem solving, results focused, self-motivate, strong leadership skills Ã¢¬¢ Basis knowledge of SA labour law--Good staff relations to maintain a comfortable and productive working environment for all concerned Ã¢¬¢ An independent thinker to manage creatively and competently Ã¢¬¢ Manage team performance Ã¢¬¢ Manage customer relationship Ã¢¬¢ Ability to work shifts