Regional Executive Chef

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.  …