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To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Head Chef must be qualified and will assist in the management of strategic and day-to-day operations.
Education and Experience:
Relevant Tertiary qualification in hospitality or the relevant experience in the industry
Must be a qualified chef
Knowledge of the catering environment ranging from fine dining to restaurant dining
Knowledge of South African and industry-specific law
Strong financial acumen, proven budgetary and food control practices
Key Areas of Responsibility:
To develop and plan menus
Establish recipes and food purchase specifications
Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
Assist in the management of the strategic and day to day operations of the operation
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