HEAD CHEF / EAST COAST
Qualifications & Experience:
Chef Diploma or National Diploma in food and beverage Management is preferred
Minimum of 3 years’ experience as Head Chef of an establishment, preferably Hotel
Primary Functions:
Knowledge of Food preparation and hygiene
Menu Planning
Costing
Managing all kitchen functions
Training Staff
Health and Safety
Purchasing
Staff Rostering
Maintaining quality standards
Key Performance Areas:
Food preparation all delivered in a timely manner
High Standards of Sanitation to me maintained
Ensure daily stocktakes are conducted and recorded
Ensure procedures followed to eliminate wastage, including stock rotation
Provide regular training for the staff
Personal Attributes:
Sound communication and interpersonal skills
Ability to prioritise
Attention to detail
Customer focused & service driven
Salary - Market Related
Application Process:
Please apply ON-LINE or e-mail your CV and recent head & shoulder photo to Please note that ON-LINE Applications will be given preference.
If you don’t hear from us within 4 weeks of your application, please consider your application unsuccessful
