HEAD CHEF / KITCHEN MANAGER (JOHANNESBURG) IN SOUTH AFRICA

Duties and Requirements ·         Managing the Kitchen ·         Managing Kitchen staff, development and Training ·         Procurement and Stock Management ·         Maintaining High Standards of Food Service and Kitchen Hygiene ·         Must have minimum 3 years experience in Executive chef / Kitchen manager position in a formal restaurant or hotel ·         Excellent Management, Administrative and Leadership skills ·         Highly organized individual ·         Formal cooking / hospitality degree/ diploma ·         Strong personality and can think on their feet and work under pressure ·         Well-spoken and well-presented individual ·         Must be able to create cost and maintain recipes ·         Must have strong general knowledge of food and Kitchen procedures