Executive Chef

Description:

Responsible for overseeing kitchen staff and ensuring the quality of food items.

• Manage profitability and finance
• Ensure legislative compliance
• Ensure effective procedural management
• Manage facilities grading
• Management of departments’ operational requirements
• Manage and adhere to Health and Safety
• Manage and adhere policies and procedures
• Manage and maintain standard operational requirements
• Management of staff rosters
• Support human resources / staffing activities
• Promote and ensure affirmative procurement
• Ensure transformation / employment equity

Requirements:

Responsible for overseeing kitchen staff and ensuring the quality of food items.

• Manage profitability and finance
• Ensure legislative compliance
• Ensure effective procedural management
• Manage facilities grading
• Management of departments’ operational requirements
• Manage and adhere to Health and Safety
• Manage and adhere policies and procedures
• Manage and maintain standard operational requirements
• Management of staff rosters
• Support human resources / staffing activities
• Promote and ensure affirmative procurement
• Ensure transformation / employment equity

• Manage profitability and finance
• Ensure legislative compliance
• Ensure effective procedural management
• Manage facilities grading
• Management of departments’ operational requirements
• Manage and adhere to Health and Safety
• Manage and adhere policies and procedures
• Manage and maintain standard operational requirements
• Management of staff rosters
• Support human resources / staffing activities
• Promote and ensure affirmative procurement
• Ensure transformation / employment equity

• • Matric
  • Degree/Diploma in Hospitality Management

• Matric
• Degree/Diploma in Hospitality Management

• • Matric
  • Degree/Diploma in Hospitality Management