problem-solving skills. Attention to detail. Internship, Development, Graduate, SDLC
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
Team Leadership: Train and supervise junior sushi chefs and other kitchen staff, providing guidance and build rapport with customers. A qualified sushi chef with this level of experience would be expected
Reference: PE000963-CP-1 Our client is looking for a Head Chef to join their Deli. Requirements 3 years experience
establishment on the Atlantic Seaboard is seeking a Head Chef to lead their culinary team. The ideal applicant
PE000975-CP-1 Our client is looking for an experienced chef to join their firm. Requirements Matric 2 to 3 years Cape Town Relevant qualification (Advantageous) A chef in a plant-based restaurant focuses on creating Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Provide training and
Executive Chef to join their firm. Requirements Matric 5 years of experience as an Executive Chef in a 5 the team. Mentoring: Acting as a mentor to junior chefs and culinary interns. Fostering a positive and collaborative
Pastry Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef and Senior Senior Sous Chef, in line with Standard of Excellence and SOP. Key Responsibilities: - Ensuring the ultimate
The senior sous chef provides a service to the kitchen department. The senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen her absence. The main purpose of the senior sous chef is to ensure that the kitchen is supervised and hygienic environment. Key Responsibilities: The sous chef oversees the following key result areas: - Supervision
boiled, soufflé) Grade 12 Qualified Executive Sous Chef Computer Literate (Excel & Word) Financial Knowledge