Culinary degree or diploma. 5 years culinary management experience (Contract catering experience preferable). Computer literate (MS Office). Experience in food control & labout costs. Menu development. Pricing of menus. Function catering. Experience in coaching, supervising, staffing, project management, management profiency. Experience in performance management. Knowledge in Inventory Control. Knowledge and experience in HACCP & OHS relevant to the catering industry. Experience with point of sale system.