Culinary Operations Manager
2 weeks ago
The successful applicant will be responsible for overseeing all food service-related activities. This includes managing the daily operations of the kitchen area, implementing the production process, and controlling food and labor costs. A solid understanding of HACCP principles is essential.
Requirements:
Relevant tertiary qualifications in food and beverage services or culinary arts are mandatory. At least three years of progressive kitchen management experience are required. The ability to manage food and labor costs within budget guidelines is essential. Experience working in high-volume, complex foodservice operations is highly desirable.
Key Skills:
An in-depth knowledge of the catering environment, including fine dining and restaurant settings. Familiarity with South African and industry-specific laws. Excellent customer service, people management, and communication skills. The ability to balance budgets and reduce costs. Proficiency in computer systems.
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