Duties: Running the kitchen and looking after operations, you will have overall responsibility for the kitchen and responsible for all kitchen operations Overseeing creative menu planning (developing the menu and playing with flavours) as well as costing Administration and stock take Training of all kitchen staff and waiters Ensure the health and safety is kept up to standard Ensure that all equipment is in proper working order Running the pass Handling all disciplinary actions. Planning all kitchen operations and resolving issues. Requirements: Grade 12 Formal Chef qualification Min of 5 years experience in a busy high-end bistro / casual dining restaurants Strong admin skills, food costing, ordering, stock takes and monthly budgets. GAAP system knowledge Excellent communicator Organisational skills with great attention to detail