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Executive Chef NEW

Waterberg

for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards Lodge

  • Responsible for two restaurants, outdoor venues, and all function facilities, which include conference facilities purchasing, checking of goods and
    packing of all relevant storage facilities
  • Serve a high-standard standards as laid out by the company are upheld at all times by the kitchen
  • Be able to run various >Have a high standard of hygiene
  • Ensure all food service areas are maintained in accordance with

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