Purpose of the role: To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Head Chef will assist in the management of strategic and day-to-day operations. Education and Experience: Relevant Tertiary qualification in hospitality or the relevant experience in the industry Knowledge of the catering environment ranging from fine dining to restaurant dining Knowledge of South African and industry-specific law Strong financial acumen, proven budgetary and food control practices Key Areas of Responsibility: To develop and plan menus Establish recipes and food purchase specifications Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation Assist in the management of the strategic and day to day operations of the operation #J-18808-Ljbffr