Purpose:
To lead the transformation and enhancement of the Brewer and Butcher restaurant outlet’s Overseeing all aspects of kitchen operations, creating innovative and delectable dishes, and managing a team of talented chefs and kitchen staff. .
Qualifications:
Min National Trade Certificate
Certificate/Diploma in Culinary Arts/Cookery /Hospitality Management
Experience: Min 6 Years
6-8 years of experience as a Head Chef or Senior Sous Chef in either 4* or 5* hotel operations or upscale à la carte premium restaurant.
Experience in menu planning, cost control, and kitchen operations management.
Knowledge of beer and food pairing, as well as a strong understanding of gastronomy encompassing dish preparation, cooking techniques, and presentation, are necessary.
Strong understanding of food cost control and budget management.
Computer literate
Certification in Hazard Analysis and Critical Control Points (HACCP)
Other:
Knowledge of Micros, MC, EMC and Jarrison will be added advantage.
Additional training in beer courses, brewery-paired cuisine or meat-smoking techniques is an advantage.
Competencies:
Leadership and people management
Excellent communication (written and verbal)
Financial Accumen
Kitchen management
Emotional Intelligence
Breakthrough Behaviours
Quality Control
Creativity and Innovation
Key Deliverables (KPI):
Culinary Leadership
Culinary Brands and Concepts Development
Manage Daily Kitchen Operations
Material and Cost Control
Menu Development and Recipe design
Food Preparation
Quality and Guest Experience
Health, Safety and Hygiene
Supervisory and Management Duties
General and Ad hoc Duties
Salary is N$352 928.00 to N$441 160.00pa negotiable
To apply for this position, forward your comprehensive CV in Word or PDF Format as well as proof of all qualifications and all contactable references to johan@cedar-wood.co.za
Only Apply if you have a valad Passport.
Only shortlisted candidates will be contacted within 7 working days.
If you don’t receive and response, regard your CV as not shortlisted