· Ensures that all company minimum brand standards have been implemented.

· Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

· Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

· Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.

· Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

· Directs food apportionment policy to control costs.

· Introduces and tests the market with new products which are market-orientated in terms of price and product.

· Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

· Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

· Tests cooked foods before plate-up and service.

· Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

· Ensures that all company minimum brand standards have been implemented.

· Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

· Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

· Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.

· Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

· Directs food apportionment policy to control costs.

· Introduces and tests the market with new products which are market-orientated in terms of price and product.

· Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

· Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

· Tests cooked foods before plate-up and service.

· Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

Graduation/Diploma

Graduation/Diploma