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A Sous chef is responsible for planning and managing food preparation in the commercial kitchen(s). They are primarily the assistant to the Head chef or the head chef’s second in command. The skills that the training new staff, and recording inventory. The Sous Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Executive Chef. This involves a large degree of supervising other preferable. 3 – 5 years proven experience as Sous Chef Degree in Culinary science or related certificate/
December Bonus Working hours: Working Hours: Monday – Friday (08:00 to 17:00) & Saturday 08:00 – 13:00 December Bonus Working hours: Working Hours: Monday – Friday (08:00 to 17:00) & Saturday 08:00 – 13:00
December Bonus Working hours: Working Hours: Monday – Friday (08:00 to 17:00) & Saturday 08:00 – 13:00 December Bonus Working hours: Working Hours: Monday – Friday (08:00 to 17:00) & Saturday 08:00 – 13:00
rong>Working Hours: 8 am - 5 pm (Monday to Friday)
hours is 5 days a week: Monday to Thursdays, from 8am to 4:30pm, and Fridays until 4pm with a half hour
Working Hours: Centre Core Hours: Monday to Thursday: 07h00 to 18h30 Friday: 07h00 to 17h00 Saturday: 08h00 Hours: Shift 1: Monday to Thursday: 07h00 to 16h00 Friday: 08h00 to 17h00 Shift 2: Monday to Thursday: 09h30 09h30 to 18h30 Friday: 07h00 to 11h00 Saturday: 08h00 to 13h00 When students are not on campus throughout
in Muckleneuk, Pretoria area Hybrid position Monday-Friday: 09:00 – 16:00 JNR position Minimum requirements:
weekend work (07h00 to 16h00 or 09h00 to 18h00 Monday to Friday and every 2nd weekend)
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in Muckleneuk, Pretoria area Hybrid position Monday-Friday: 09:00 – 16:00 Minimum requirements: LLB degree