Sous Chef to join a strong and well-established Kitchen Brigade serving high-end cuisine (Three meals per in a similar role is ideal. Able to assist with Kitchen Administration and stock Controls as well as be
F&B.
Hospitality Management
standards are adhered to in the lodge, garden and kitchen, ▪ Invoicing clients, stock take, promoting of
standards are adhered to in the lodge, garden and kitchen, ▪ Invoicing clients, stock take, promoting of
property Focus on Guest experience delivery from kitchen (back of house) & bar and waitron departments
property Focus on Guest experience delivery from kitchen (back of house) & bar and waitron departments
Coordinator with exceptional customer service, sales and event planning skills. The hotel has 2 in-house company policy and procedures, mission statement, and sales goals"