/>All-rounder with experience in Front Office and Food & Beverage departments.
Grade 12 (matric certificate)
quality food service. Education and Experience: Minimum of 2 years’ experience as a Cook in a contract catering Culinary arts qualification is essential Matric is essential Experience in a Hotel environment will be an advantage
duties. Education and Experience: Matric is essential Minimum of 1-year experience in the same role is is essential Experience in a food service operation would be an advantage Key Areas of Responsibility:
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
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
overall understanding of HACCP. Education and Experience: Relevant tertiary qualification in food and Minimum 3 Years of experience of progressive/kitchen management is compulsory. Experience working within High Volume, complex food service operations experience is highly desirable. Key Areas of Responsibility:
should possess a minimum of 7 years of relevant experience in a kitchen management role, with a strong background Additionally, the ideal candidate should have experience in food cost, kitchen hygiene, and kitchen administration
Education and Experience: Relevant Tertiary qualification in hospitality or the relevant experience in the industry