Duties & Responsibilities

• All aspects of purchasing, food preparation & presentation.
• Deputize in the CM’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day’s requirements.
• Give and take culinary direction in a positive and impactful manner
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
•  Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedics company standard.
• Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
•  Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
• To ensure that all maintenance problems are timeously reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To attend seminars and training courses as and when directed.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices.

Qualifications

• Matric certificate and culinary qualification/diploma
• Exposure to upmarket function catering
•  Good at controlling costs & doing menu planning
• Strong functions experience
• Must have 2-3 years’ experience in a similar position
• Computer literate & excellent communication skill