kitchen team through confident and caring leadership. Matric (NQF 4), great organisation skills, a proven keen get the job done, and a minimum of three years' experience in a similar position.
years guiding experience Outgoing and engaging personality to enhance guest experiences. Professional Permit (PDP) Valid First Aid Certificate (Level 1) 4x4 driving experience. Lead Guide qualifications and
years guiding experience Outgoing and engaging personality to enhance guest experiences. Professional Permit (PDP) Valid First Aid Certificate (Level 1) 4x4 driving experience. Lead Guide qualifications and
expectations.
Deep knowledge and experience in menu creations
As the head be expected to have exceptional knowledge and experience in the creation of menus that meet the food and expected that you have the skills, knowledge, and experiences in their creation. It will also be expected that or certification in culinary arts.
EDUCATIONAL REQUIREMENTS: Matric Relevant Culinary Qualification EXPERIENCE AND SKILLS REQUIRED: At least least 3 Years' Working Experience in the same/similar field (A La Cart or buffet) Running the allocated
standards in the kitchen area Experience/Attributes 5 years plus experience with fish/seafood strong understanding Strong leadership experience Food controls Strong on orders Proven work experience as a Kitchen Manager Head Chef 3 years plus of Managerial experience Hands-on experience with planning menus and ordering ingredients handle pressure and take pride in your work Certification from a culinary school or degree in Restaurant
company – "To give our guests a complete experience and a perfect stay".
MAIN DUTIES qualification in Hospitality Management
personality Qualifications Minimum qualification, Matric Hospitality related qualification Strong Food and communication and negotiation skills Focus of Guest experience delivery from each department Physically fit
personality Qualifications Minimum qualification, Matric Hospitality related qualification Strong Food and communication and negotiation skills Focus of Guest experience delivery from each department Physically fit