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. Manage and lead a Lounge Kitchen Teams. Computer Literate (Excel & Word) Financial Knowledge Minimum 5 year of experience as an Executive Chef in 4/5* Hotel Kitchen Operations Extensive Travel

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.  Manage and lead a Lounge Kitchen Teams.  Computer Literate (Excel & Word)  Financial Knowledge  Minimum 5 year of experience as an Executive Chef in 4/5* Hotel Kitchen Operations  Extensive Travel