years post qualification experience A Diploma in Pastry or related Qualification. Below age of 44. Exceptional
professional cookery experience in relation to Sous Chef within the hotel industry, preferably in the 5-star/fine
Provides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc. Liaise School / Culinary Diploma Registration with the SA Chefs Association 9 - 10 years in the culinary industry
Provides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc. Liaise School / Culinary Diploma Registration with the SA Chefs Association 9 - 10 years in the culinary industry
professional cookery experience in relation to Sous Chef within the hotel industry, preferably in the 5-star/fine
Kitchen Manager / Head Chef. Looking for individuals with 6 years relevant chef and kitchen management
opportunities. Management of bursary application processes (including advertisement of bursary calls and submission
opportunities. Management of bursary application processes (including advertisement of bursary calls and submission
administration, overtime, employee working hours, bursary management. Coordinate and manage payroll input
administration, overtime, employee working hours, bursary management. Coordinate and manage payroll input