Jobs That Only Require Matric Certificate Jobs in Gauteng - Page 2
- South Africa (15)
- Johannesburg (12)
- Kempton Park (4)
- Pretoria (4)
- Bedfordview (2)
- Centurion (2)
- City Deep (2)
- Gauteng (2)
- Kyalami (1)
Catering / hospitality
- Permanent
- Last 7 days (17)
- Last 3 days (8)
Executive Chef Witbank NEW
The Ridge Casino
South Africa
kitchen team through confident and caring leadership. Matric (NQF 4), great organisation skills, a proven keen
share this job on whatsappExecutive Chef NEW
The Ridge CasinoSouth Africa
kitchen team through confident and caring leadership. Matric (NQF 4), great organisation skills, a proven keen
Restaurant Trainer R 10 000
Trio Recruitment LtdJohannesburg
R 10 000 Trainer required for a Restaurant Group in Johannesburg Responsibilities: Develop training materials motivation, and personal development among employees. Requirements: Assessor / Moderator qualification 5 years' and other training software/tools. Relevant certification in training, hospitality, or a related field
Trainer Johannesburg
Trio Recruitment LtdJohannesburg
R 10 000 Trainer required for a Restaurant Group in Johannesburg Responsibilities: Develop training materials motivation, and personal development among employees. Requirements: Assessor / Moderator qualification 5 years' and other training software/tools. Relevant certification in training, hospitality, or a related field
Assistant Restaurant Manager Johannesburg
Aft Staffing SolutionsJohannesburg
merchandies and marketing Maintain team work at all time Matric Minimum of 2 years Management expereince in the
Restaurant Manager Kyalami
The Placement ProfessionalsKyalami
using computer, internet systems or mobile equipment only for business purposes. Using e-mail or the Internet Assist with quoting and correspondence as and when required. Minimum 2 years of restaurant management experience
Hospitality Service Manager Moses Kotane Sun City
Sun InternationalSouth Africa
operations holding operational teams to account for required deliverables. This will be achieved through collaboration 'pooled' operational team, to support business unit requirements (F&B and hospitality) within service level culture and requirements in the scheduling of staff with correct fit for outlet requirements Compile staff to discuss operational analyses, scheduling requirements and challenges Creates and documents hospitality project support as required by the hospitality team Understant staffing requirements, costs and deadlines
Sun City: Hospitality Service & Analyst Manager Sun City
Sun InternationalSouth Africa
operations holding operational teams to account for required deliverables. This will be achieved through collaboration 'pooled' operational team, to support business unit requirements (F&B and hospitality) within service level culture and requirements in the scheduling of staff with correct fit for outlet requirements Compile staff to discuss operational analyses, scheduling requirements and challenges Creates and documents hospitality project support as required by the hospitality team Understant staffing requirements, costs and deadlines
Executive Sous Chef Kempton Park
Bidvest Catering ServicesKempton Park
R30 000 CTC texture and presentation requirements Menus are designed to meet required budgeted costs Hygiene, food stipulated timeframes New appointments meet the requirements of the job specification and preference is given are prepared and cooked according to recipe requirements Cooking areas and equipment are cleaned correctly replenished timeously and as required Food items are served according to client requirements Food items are stored Given a range of bases and other ingredients, the required type, quality and quantity of ingredients is selected
Executive Sous Chef R30 000 Ctc
Bidvest Catering ServicesKempton Park
R30 000 CTC texture and presentation requirements Menus are designed to meet required budgeted costs Hygiene, food stipulated timeframes New appointments meet the requirements of the job specification and preference is given are prepared and cooked according to recipe requirements Cooking areas and equipment are cleaned correctly replenished timeously and as required Food items are served according to client requirements Food items are stored Given a range of bases and other ingredients, the required type, quality and quantity of ingredients is selected
Share on Facebook
Share on Twitter
Share on Linkedin