The Main Purpose of the job
The successful incumbent will be responsible to manage all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.
Education and Experience required:
Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
Minimum 3 Years of experience of progressive/kitchen management is compulsory.
Experience working within budget guidelines to deliver results is compulsory.
High Volume, complex foodservice operations experience is highly desirable.
Must have hospital experience.
Strong knowledge of HSE is advantageous.
Special diets knowledge 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 laws.
Customer Service Skills.
Management Skills.
Communication Skills.
Exceptional Functions Skills.
Ability to balance the budget and save on soft costs.
Computer literate.
HSE knowledge
Key areas of responsibility:
Managing daily operations of the assigned unit.
Implementation of the production process.
Managing food/labour costs.
Overall understanding of HACCP.
To develop and plan menus.
Kitchen brigade management.
Management of the strategic and day to day operations of the operation.
Closing Date 24 April 2026