REPORTS TO : GM / OPS MANAGER
The ideal candidate should be a passionate foodie that enjoys preparing tasting menu’s with the main desire being ala carte and the dining experience.
Must have at least 5 years experience at a management level of a 4-5 star kitchen, experience implementing menu’s and also a culinary qualification from a recognised institute.
SCOPE AND PURPOSE OF JOB:
To diligently manage the kitchen, its personnel, costs and standards to the highest possible level. To monitor market related costs on food produces. To ensure that there is the highest level of food production and presentation within the parameters of the companies budget food cost. To keep the highest level of hygiene in the kitchen and stores at all times. To develop menus and implement for all outlets and review on a regular basis.
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