Kitchen Hand Required Jobs in South Africa
Head Chef Cape Winelands (stellenbosch / Tulbagh / Montagu)
Masa Outsourcing Ltd
South Africa
looking for a Head Chef to join their Deli. Requirements 3 years experience in a Deli environment. Matric preferences. Kitchen Management : Oversee daily operations of the kitchen. Ensure the kitchen is clean, compliant with health and safety regulations. Manage kitchen staff, including hiring, training, and scheduling Supervision and Development : Train and mentor kitchen staff. Conduct performance evaluations and provide inventory, and staff schedules. Prepare reports on kitchen operations, including budgeting and financial performance
share this job on whatsappHead Chef (deli)
Masa Outsourcing LtdSouth Africa
looking for a Head Chef to join their Deli. Requirements 3 years experience in a Deli environment. Matric preferences. Kitchen Management : Oversee daily operations of the kitchen. Ensure the kitchen is clean, compliant with health and safety regulations. Manage kitchen staff, including hiring, training, and scheduling Supervision and Development : Train and mentor kitchen staff. Conduct performance evaluations and provide inventory, and staff schedules. Prepare reports on kitchen operations, including budgeting and financial performance
Junior Sous Chef
Masa Outsourcing LtdSouth Africa
Junior Sous Chef to join their company. Job Requirements Matric Culinary Diploma from a reputable institution maintaining the required culinary standards; Ensuring the proper use and maintenance of kitchen equipment, wastage and controlling costs. He supervises the kitchen team area assigned to him. To assist the Executive and Sous Chef in the day-to-day running of the kitchen. To deputise in the Sous Chef's absence. To ensure
Junior Sous Chef Cape Town - South (athlone, Ottery, Philippi)
Masa Outsourcing LtdSouth Africa
Junior Sous Chef to join their company. Job Requirements Matric Culinary Diploma from a reputable institution maintaining the required culinary standards; Ensuring the proper use and maintenance of kitchen equipment, wastage and controlling costs. He supervises the kitchen team area assigned to him. To assist the Executive and Sous Chef in the day-to-day running of the kitchen. To deputise in the Sous Chef's absence. To ensure
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