Requirements: - Grade 12/Equivalent.
- Culinary Diploma from a recognised institution / Equivalent.
- The applicant must have held a similar position for a minimum period of a 2 years.
- The job requires honesty in the handling of cash or finances. (credit check will be preformed)
- Must have menu planning and costing experience and be a hands-on leader in the kitchen.
- Fine dining requirements : A La Carte and Gourmet, food and wine pairings.
- criminal check must be clear
Responsibilities: Financial:
- To ensure that establishment is operated in line with maximum profit while delivering on the brand promise.
- To ensure costs are controlled by monitoring inventory and purchasing supplies and food from approved vendors.
- Collaborating with management to set item prices
- To ensure wastage is reduced.
- Assist with the execution of all administrative tasks including but not limited to:
- Budget preparation.
- Mid-month and month-end preparation.
- Financial year end preparation.
- Ensure that all internal control measures are in place, maintained and adhered to at all times.
People:
- Ensure your personal upskilling and growth through participating in personal development activities.
- Establish performance and development goals for your employees through continuous appraisal of your direct reports and provide mentoring, coaching and regular feedback to ensure improved performance.
- Ensure that all legislative and operational training is conducted in line with requirements and/or training department directives.
- Oversee HR related actions in accordance with company rules and policies.
Operational:
- To ensure that the food and beverage activities are aligned with the respective corporate strategy, and that the companies actions have been implemented where appropriate.
- To ensure that standards of food quality and presentation are met at all times.
- Staying current on developing trends in the restaurant industry.
- Monitoring inventory and purchasing supplies and food from approved vendors.
- Identifying and introducing new culinary techniques.
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
- Preparing meals and completing prep support as needed.
- To support the implementation of company policy, demonstrating and reinforcing the companys values and culture characteristics.
- Ensure that all Disaster Management, Health and Safety requirements are adhered to at all times.
- Ensure that all operating equipment is utilised correctly.
- Ensure that all operational tasks are conducted to the required standard as to ensure compliance with Audit requirements and service excellence at all times.
- To always be on the lookout for and be aware of any enhancements that could improve the product offering, service delivery, productivity and efficiencies and to communicate such.
- Control and supervise the kitchen team/area assigned.
Service:
- Demonstrate brand citizenship by maintaining compliance with all required brand and service standards.
- Drive improvement in guest satisfaction goals.
- Collaborate with colleagues and company team members to establish and implement services and programmes that meet or exceed guest expectations.
- Initiate, build, grow and nurture excellent professional relationships with all stake holders
Salary: R 47 500
13th Cheque
Mandatory medical aid and pension (partially covered by the company)
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