Key Performance Area Menu Development Menu Roll Out Unit Visits Manage area stock and wastage control. Financial Management Cost per pax - Food Purchasing & Stock Control FCS Audits Monitoring of Human Resources Management Training within Kitchens Self-Management Qualifications and Experience: Grade 12 NQ Level 7 – Culinary Qualifications and Hospitality Degree Sound understanding of a computerized stock management system. Sound knowledge of recipes and costing. Manage and lead a Lounge Kitchen Teams. Computer Literate (Excel & Word) Financial Knowledge Minimum 5 year of experience as an Executive Chef in 4/5* Hotel Kitchen Operations Extensive Travel #J-18808-Ljbffr
Regional Executive Chef
HOTELJOBS
kempton park, kempton park
Published 5 days ago
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