To manage in the absence of the Chef de Cuisine, the Kitchen Operations of a designated area, to the required Standards within the agreed budgetary limits and parameters, and ensuring Guest Satisfaction and Profit Maximization. To adhere to, maintain and implement Food Policies and Procedures.

Qualifications Matric / Grade 12, and International experience will be an added advantage. Must have proven leadership abilities. Must have a strong training background. Must be excellent in cost controlling and cost management skills. Must have good customer relations. Must have experience in Menu Planning and Costing. Must be computer literate. Shift work is an operational requirement. Must have knowledge of modern food trends, training in molecular gastronomy and modern plating and added advantage. 2-3 years’ experience as Sous Chef in a 5-star unit or in a top South African restaurant essential. Main Responsibilites To take charge and full accountability of the allocated kitchen unit...