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 food and beverage services or culinary arts is compulsory. Minimum 2 years of experience of 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. Customer service skills. People management skills. Communication skills. Ability to balance the budget and save on soft costs. Computer literate. Strong food skills Ability to come up with innovative menu’s Key areas of responsibility: Managing daily operations of the assigned unit. Implementation of the production process. Managing food/labour costs Overall understanding of HACCP. #J-18808-Ljbffr