Reference: 11169 MLR

Consultant: Michelle le Roux

Responsibilities

• Lead and oversee all kitchen operations, ensuring exceptional food quality, presentation, and guest satisfaction.
• Create and maintain seasonal menus, special dining experiences, picnics, braais, conferences, and private dining events.
• Ensure all guest dietary requirements and special requests are accommodated to the highest standard.
• Manage daily kitchen operations, including staff scheduling, service planning, and team coordination.
• Lead, mentor, train, and develop kitchen staff to maintain high culinary and service standards.
• Conduct regular team meetings, performance reviews, and identify training and development needs.
• Monitor food quality, recipe adherence, portion control, and presentation standards.
• Manage food costs, labor costs, stock levels, ordering, and inventory control to ...