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establishment on the Atlantic Seaboard is seeking a Head Chef to lead their culinary team. The ideal applicant
Minimum requirements:
Dream Hotel & Resorts Head chef is a key position in the effective operating of food and beverage property custodian and food and beverage lead the Head chef will be expected to develop, implement, monitor Head chef will need to deeply understand the strategic placement of the respective restaurants at the costing.
It will be expected that an executive chef who has a great passion for food is constantly up development is a necessary characteristic.
A Head chef will need strong people skills as you will be expected
Catering • Previous work experience as a Pastry Chef essential (4years plus) •Own reliable transport
Commis Chef with a Culinary Certificate / Diploma and 1 – 2 yeas' experience as a Commis Chef in a 5 5 Star Restaurant - Stellenbosch A recent professional profile photo is to accompany your application 1 – 2 years' experience as a Commis Chef in a 5-star restaurant Availability to work within opening hours Self-disciplined Ability to cope under pressure DUTIES: Assist other chefs in the kitchen Ensure consistency in the buffet menus according to recipes and standards Assisting with deliveries Complete daily checks of all mis-en-place
Please note that we are an immigration company and do charge a facilitation fee. We are accredited by OMARA, a branch of the Department of Immigration and Border Protection in Australia. For a Free Eligibility assessment please apply online, contact 27 21 201 1551 or follow the link to complete a fr
qualified Sous Chef to join their team. Requirements: 3 years of experience as a Sous Chef. Matric. Formal Job Duties: Assist with the management of the kitchen together with the executive chef. Maintain and and implement hygiene standards. Assist with stock-taking. Create and maintain recipes. Salary: R24 000
We currently seek a Chef for our beautiful property located in the Northern Drakensburg in Kwa-Zulu Natal Natal. The Chef is responsible for overseeing the daily operations of the kitchen, including meal preparation staff, including cooks and any other culinary assistants. Train and develop team members in culinary skills and reducing waste. Collaborate with executive chef or kitchen manager in budget preparation and cost events, promotions, and exhibitions to promote the restaurant and showcase culinary expertise. Qualifications
Requirements: