Pietermaritzburg: Head Chef

Responsibilities Menu creation: Designing and developing the menu, which may include creating new dishes and identifying new culinary techniques. Staff management: Hiring, training, supervising, and scheduling the kitchen staff, including directing them during food preparation and service. Kitchen operations: Overseeing all aspects of kitchen operations, including food production, quality control, and efficiency during service. Inventory and purchasing: Monitoring food and supply inventory, ordering necessary ingredients, and managing relationships with vendors. Quality and safety: Ensuring all food preparation meets strict quality standards and adheres to all health, safety, and sanitation regulations. Financial management: Working to control costs and ensure the kitchen operates within budget. Qualifications and skills