Executive Chef - National

Description

Key Performance Areas:

• Menu Development
• Menu Roll Out
• Unit Visits
• Manage area stock and wastage control.
• Financial Management
• Cost per pax - Food
• Purchasing & Stock Control
• FCS Audits
• Monitoring of Human Resources Management
• Training within Kitchens
• Self-Management

Qualifications and Experience

• Grade 12
• NQ Level 7 Culinary Qualification
• Sound understanding of a computerized stock management system.
• Sound knowledge of recipes and costing.
• Manage and lead Kitchen Teams.
• Computer Literate (Excel & Word)
• Financial Knowledge
• Minimum 5 years of experience as an Executive Chef in 4/5* Hotel Kitchen Operations
• Extensive Travel