Kerry Kopp Consulting
Kwazulu-Natal
Tourism/Hospitality Management
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Job Description
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Menu creation:Designing and developing the menu, which may include creating new dishes and identifying new culinary techniques.
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Staff management:Hiring, training, supervising, and scheduling the kitchen staff, including directing them during food preparation and service.
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Kitchen operations:Overseeing all aspects of kitchen operations, including food production, quality control, and efficiency during service.
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Inventory and purchasing:Monitoring food and supply inventory, ordering necessary ingredients, and managing relationships with vendors.
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Quality and safety:Ensuring all food preparation meets strict quality standards and adheres to all health, safety, and sanitation regulations.
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Financial management:Working to control costs and ensure the kitchen operates within budget.
- Extensive culinary experience, often including experience as a sous chef.
- Strong leadership and management skills to effectively guide a team.
- Creativity and passion for food, with the ability to develop innovative and high-quality dishes.
- Exceptional organizational skills and attention to detail.
- Excellent communication skills for coordinating with staff and management.
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