Job Description
The Main Purpose of the job
The Successful applicant will be responsible for all food service - related activities which include managing of 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 hospitality and catering management 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.
Knowledge, Skills and Competencies:
Knowledge of the catering environment ranging from fine dining to restaurant dining.
Knowledge of South African and industry-specific laws.
Excellent customer service skills.
Excellent people management skills.
Exceptional communication and stakeholder management skills
Exceptional functions management skills.
Ability to balance the budget and save on costs.
Computer literate.
Key areas of responsibility:
Managing daily operations of the assigned unit.
Implementation of the production process.
Managing food/labour costs
Overall understanding of HACCP.
Events management
Closing Date 08 April 2026