Hospitality and Outdoor – New Vacancy – Kitchen Manager
Restaurant – Johannesburg
Requirements:
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3-5 years previous Sous chef / Head Chef experience in a 3/4/5-star Restaurant (Essential)
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Experience with advanced cooking techniques and non-traditional ingredients
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Be able to communicate, understand, read, and write the predominant language(s) of the trading area (English)
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Previous working experience in the capacity of the position
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Knowledge of service within the food and beverage sector
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Possess basic math skills
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Must have the stamina to work long days
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Computer literacy
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Possess a matric certificate
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Code B Motor vehicle license is (ESSENTIAL)
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Continued professional development relevant to the position
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Management diploma or a N. Dip. Hospitality Management diploma
Description:
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Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team.
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Menu compilation and implementation
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Maintain and go above the established standards of food hygiene, cleaning and food handling to maintain impeccable quality within the kitchen, which meet current standards of legislation and compliance.
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Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances.
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Prepare budgets and aim to achieve budgeted gross profit.
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Staff food control: cost, quality, and quantity
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Ensure the stock control, stock take, and requisition procedures are strictly followed according to par levels and company standards, ensuring accuracy.
Package on offer:
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Salary R15-R20k depending on experience.
Start Date: ASAP.
