You will be responsible for planning and directing food preparation in a Kitchen. This will involve a large degree of supervising other Kitchen staff. You will be required to deputise in the Head Chef’s absence and to ensure that the kitchen is run in the same professional manner when the Head Chef is not on duty,

Key Focus Areas
• Assist with Menu planning and ensure that all necessary stocks are on hand at the right quality
and quantity;
• Ensure each cook under his/her direction receives the correct order for the appropriate tables;
• Ensure each dish leaving the Kitchen is checked for quality, presentation and correct
Temperature;
• To be control and aware of food cost percentages;
• Assist with the preparation of budgets and achieve to achieve the budgeted gross profit;
• Ensure that all timetables, leave rosters and attendance registers are accurate and up to date;
• Ensure all month end administration is completed accurately and timeously;
• Enforce hygiene regulations with all kitchen and service staff;
• Promote staff morale and workplace safety;
• Staff Training and Discipline.

Requirements -
Qualifications and Skills
• Matric/ NQF Level 4
• Relevant Qualification (advantageous)
• At least 1 Year experience in a similar role
• 5* Lodge experience preferable
• MS Office Suite
• Health & Safety Knowledge