and enforcing hygiene regulations May select and train staff May freeze and preserve foods At least 2 years
excellent customer service, greet guests, provide assistance when and where required. Inform customers about ingredients, tastes, product knowledge, etc. Assisting and monitoring the food stocks and stock movement hygiene procedures; Flexibility and willingness to assist at any station at busy times when required; filling
Tsogo Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever growing Tsogo Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send
excellent customer service, greet guests, provide assistance when and where required. Inform customers about ingredients, tastes, product knowledge, etc. Assisting and monitoring the food stocks and stock movement hygiene procedures; Flexibility and willingness to assist at any station at busy times when required; filling
Tsogo Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever growing Tsogo Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send
waste management culture and ensure all staff are trained Participate in all month-end stock-takes Participate enhance employee engagement Identify and manage training, coaching and development requirements in line 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
vacancy for a Demi Chef de Partie to join their team. JOB DESCRIPTION: As a Demi Chef de Partie you are & RESPONSIBILITIES: Support the Chef de Partie or Sous Chef in the daily operation and work Work Work according to the menu specifications by the Chef de Partie Always keep work area in hygienic condition Adhering to correct hygiene principles Assist with food stock counts Assist with OE stock counts Strong leadership
is monitored and reviewed at stipulated times Training or development needs of direct reports are identified finishing methods and garnishes are selected Assistance is provided to new and existing colleagues and boiled, soufflé) Grade 12 Qualified Executive Sous Chef Computer Literate (Excel & Word) Financial Knowledge
and enforcing hygiene regulations May select and train staff May freeze and preserve foods At least 2 years
waste management culture and ensure all staff are trained Participate in all month-end stock-takes Participate enhance employee engagement Identify and manage training, coaching and development requirements in line 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