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 industryKnowledge of the catering environment ranging from fine dining to restaurant diningKnowledge of South African and industry-specific lawStrong financial acumen, proven budgetary and food control practicesKey Areas of Responsibility:To develop and plan menusEstablish recipes and food purchase specificationsCoordinate, execute, supervise and evaluate all food production activities of a fast-paced operationAssist in the management of the strategic and day to day operations of the operation#J-18808-Ljbffr