The Main Purpose of the job The successful incumbent will be responsible to assist with all food service-related activities which include managing 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 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. Customer Service Skills. Management Skills. Communication Skills. Exceptional Functions Skills. Ability to balance the budget and save on soft costs. Computer literate. Key areas of responsibility: Assist with managing daily operations of the assigned unit. Assist with implementation of the production process. Assist with managing food/labour costs Overall understanding of HACCP. #J-18808-Ljbffr