Description Key Performance Areas: 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 Qualification Sound understanding of a computerized stock management system. Sound knowledge of recipes and costing. Manage and lead Kitchen Teams. Computer Literate (Excel & Word) Financial Knowledge Minimum 5 years of experience as an Executive Chef in 4/5* Hotel Kitchen Operations Extensive Travel #J-18808-Ljbffr