The Main Purpose of the job

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 Chef will assist in the management of strategic and day‑to‑day operations.

Education and Experience required

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 5 years’ experience of progressive culinary/kitchen management is compulsory
• Proven experience as a Sushi Chef compulsory.

Knowledge, Skills, and Competencies

• 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...