Job PurposeResponsible and accountable for the effective leadership of quality and innovativeculinary production, presentation and standards across the kitchen operations withthe aim of maximising the revenue potential of culinary products on the complex.Education3-Year Hotel School / Culinary DiplomaRegistration with the SA Chefs AssociationExperience9 - 10 years in the culinary industry of which at least 5 years are at a managementlevelSkills and KnowledgeConceptual thinkingInfluencing & Decision-makingAttention to detailPlanningCoachingReviewing / evaluating (feasibility / compliance /alternatives/ etc.)Developing relationshipsInnovation & continuous ImprovementCustomer Service orientationTaking information through the sensesPeople leadership & motivationCulinary methodology and skillsFinancial ManagementLabour & Risk legislationIndustry & Culinary knowledgeDelivered Culinary Planning & ResultsFacilitate the project management and achievement of milestones of Culinaryteam's deliverablesDirect Culinary product analyses and benchmark with leading Culinary trendsProvide clear delegation of authority and accountability for deliverables within the kitchenCommunicate with all relevant Stakeholders internally at a unit and Group levelManage and allocate people and operational resourcesAlign strategies with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property Report monthly on food safety and hygiene; and cost of sales across culinary operationsCulinary Governance & StandardsOversee Kitchen working standards and processes at a unit levelIntegrates Group standards into Unit OperationsAlign practices with new legislative compliance around health, hygiene, safety and the environmentImplement sufficient control measures (including systems and processes) & checks within each department to mitigate any financial risk to the businessConduct weekly walkabouts of all kitchen areas to monitor complianceConduct cleaning spot checks and health, safety and hygiene inspectionsDrive a waste management culture and ensure all staff are trainedParticipate in all month-end stock-takesParticipate in operating equipment countsWork with internal stakeholders (F&B, maintenance, finance, HR, and security) to identify risk areas and address themBudget ManagementBudget forecasts & controlMotivate and manage Capex requirementsMonitor and report on the 10 day, and 20 day cost report resultsFinancial performance of the department including:Salary forecast vs actuals – salary monthly forecast to be based on rosters.Track and monitor salary cost in relation to revenue achieved daily and make adjustmentsthroughout the month to bring salary cost in line as a percentage of revenue.Absenteeism – actively manage and report on absenteeism in line with companypolicy, rules, and regulationsProductivity – rations needs to be monitored daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial action taken when not tracking on targetStakeholder Relationship ManagementMaintains regular communication with all relevant stakeholders with regardsprogress, issues, changes, etc. happening within the kitchen environmentProvides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc.Liaise with business partners around staffing requirements