Halaal Chef Manager

The Successful applicant will be responsible for all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP . 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.

Key areas of responsibility:• Managing daily operations of the assigned unit.• Production process.• Managing food/labour costs• Menu design • Overall understanding of HACCP.

Knowledge, Skills, and Competencies:• Knowledge of the catering environment ranging from fine dining to restaurant dining.• Knowledge of South African and industry-specific laws. • Customer Service Skills.• Management Skills.• Communication Skills.• Functions Skills.• Computer literate. • Strong financial acumen, proven budgetary and food control practices