guest as well as be responsible for stock and control in line with Singita Standard of Excellence and
Executive chef with input from the Financial Controller.
Monday to Friday only
Occasional Saturdays
will include staff / waiter management, stock control and complaints handling. Looking for someone who
R esponsible for budgets, statements, quality control, staffing, training, work assignments and time
required. Duties will include staff management, stock control and complaints handling. Looking for someone that
Strong financial acumen, proven budgetary and food control practices Key Areas of Responsibility: To develop
R esponsible for budgets, statements, quality control, staffing, training, work assignments and time
ensure availability and freshness.
Quality Control
suppliers to ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients efficiently, and optimizing portion sizes. Quality Control Consistency: Maintain consistent quality and presentation
suppliers to ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients efficiently, and optimizing portion sizes. Quality Control Consistency: Maintain consistent quality and presentation