Executive Chef

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

Minimum:

• Matric
• Degree/Diploma in Hospitality Management
• Prior experience

Minimum:

• 5 years' experience in a commercial kitchen

• Manage profitability and finance
• 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