Tourism & Hospitality develops future-fit leadership for the Tourism & Hospitality sector by providing professional cookery experience in relation to Sous Chef within the hotel industry, preferably in the 5-star/fine
Sous Chef , in uMkhanyakude, Kwa-Zulu Natal. Setting Kitchen Hygiene Standards. Training chefs and implementing Food Fundi. Collaborating with the lodge training chef during visits. Keeping up to date with Food Styling establish their requirements. At least 2 years of Chef experience. Passion for kitchen management – including
Requirements: Relevant post-graduate HR, organisational psychology or business degree 5 years' senior HR and OD experience Depth of experience and knowledge of integrated talent management strategies, trends and best practices, preferably in healthcare Has a track record of co-creating and deliverin
systems and configuration management tools (e.g., Chef, Terraform).
- Proficiency in CI/CD processes
environment and a strong culinary background with hands-on chef experience. Minimum Requirements: Grade 12 education experience. Strong culinary background with hands-on chef experience. Excellent organizational and management
orientation and induction during the first week of the learnership start date.
systems and configuration management tools (e.g., Chef, Terraform).
& Mentoring Training and Mentoring of all Learnership/New Sales Administrators & Graduate employees
management and working experience in the food or hospitality industry. Experience required A minimum of 15 Understanding of the functioning of the food/hospitality industry Good understanding of the business requirements bodies within the Higher Education Sector and the hospitality industry. A good understanding and working knowledge
systems and configuration management tools (e.g. Chef and Terraform).