Duties and responsibilities include but not limited to: Opening and closing of the kitchen Allocation of duties to junior staff mice-en-place Stock control managing stock takes, stock rotation, portion, wastage and spoilage control Procurement preparation of stock required for the week based on stock counts Maintain health, safety and hygiene systems Maintain food safety standards Assist with cooking and managing the flow of food based on orders (pass) Garnishing and plating Dealing with guest queries, questions and problems Oversight of dietary requirements Training of junior staff ongoing Any other ad hoc duties as required by owner / manager Qualifications: Matric coupled with a certificate / diploma in culinary arts Fluent in English and Afrikaans Basic computer literacy Competencies: Leadership skills Excellent communication Self-motivated Passionate and keeps abreast of culinary trends Organized Muti-tasking skills Attention to detail Numeracy skills