QUALIFICATIONS

• Matric
• Degree/Diploma in Hospitality Management or equivalent

MINIMUM REQUIREMENTS

• 2-3 years’ experience in similar position
• Microsoft Office, outlook, materials control

To manage in the absence of the Senior Sous Chef / Chef de Cuisine / Sous Chef, 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.