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Head Chef

Bela-Bela  R20 000

  • Kitchen Management: Overseeing all aspects of the kitchen, including staffing, scheduling Compliance: Ensuring that the kitchen meets all health and safety regulations and standards.
  • Cost
  • Staff Supervision: Supervising and motivating kitchen staff, including sous restaurant management, suppliers, and front-of-house staff to coordinate kitchen activities and ensure a smooth Development: Developing training programs for kitchen staff to enhance their skills and ensure consistency in

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    • Junior Sous Chef

    Bela-Bela

    Training:

    • Supervise kitchen staff in the absence of senior chefs, ensuring efficient
    • Provide guidance and training to kitchen staff to enhance their culinary skills and efficiency Management:

    Junior Sous Chef

    Bela-Bela

    recipes and guidelines.

  • Supervise kitchen staff and ensure they adhere to recipes and standards
  • Assist in training and mentoring junior kitchen staff.
    • Requirements:

    Manager Resort Bela Bela

     Fhh Consultants Ltd.Bela-Bela

    ensuring a seamless and delightful experience for all guests. Analyse financial reports, control costs

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