Food Lovers Market Jobs in Stellenbosch - Page 2
Restaurant Manager
Masa Outsourcing Ltd
South Africa
Management: Ordering and maintaining inventory of food, beverages, and supplies, as well as monitoring and cost factors. Quality Control: Ensuring that food quality and presentation meet standards, and maintaining throughout the restaurant. Marketing and Promotion: Implementing marketing strategies to attract customers Relations: Building and maintaining relationships with food and beverage suppliers, negotiating contracts, and
share this job on whatsappReady-to-eat Production Manager
Stellenbosch
45000
Candidate requirements:
- A degree in food science, engineering or related field (or equivalent experience in a ready-to-eat food production facility.
- Thorough knowledge of food safety regulations and
Commis Chef (delaire Graff Restaurant)
Stellenbosch
with. The care and quality a Commis Chef devote to food preparation will result in truly spectacular fare trong>
- Ensure the preparation of all food items according to recipes and standards;
- Assist all safety & sanitation policies when handling food & beverages.
REQUIREMEN
Sushi Chef - Hoseki Restaurant - Delaire Graff Estate NEW
Stellenbosch
Sushi Chef to work alongside the Head Chef to manage food stock and handle a wide range of ingredients, with proper cooking, considering special requests and food allergies
Production Manager Franschhoek
Jsm Business Services And RecruitmentFranschhoek
all relevant food safety and regulatory standards. Requirements Bachelor's degree in food science, engineering Fluent in Afrikaans and English. Strong knowledge of food safety regulations and quality assurance procedures
Hospitality Manager Stellenbosch
Delheim Wines LtdStellenbosch
chef on menuplanning and costing. Responsible for food and beverage costing, including wastage. Checking provide reasons on discrepancies. Liaising with the marketing department on promoting the destination. High (-30km from the estate) will be given preference. Market related
Delheim Hospitality Manager
Delheim Wines LtdStellenbosch
chef on menuplanning and costing. Responsible for food and beverage costing, including wastage. Checking provide reasons on discrepancies. Liaising with the marketing department on promoting the destination. High (-30km from the estate) will be given preference. Market related
Pastry Commis Chef
Stellenbosch
kitchen
Requirements:
Chef De Partie Hot Kitchen
Stellenbosch
and stores food deliveries according to SOPs
Hostess
Stellenbosch
R9000 and approachable demeanor
Share on Facebook
Share on Twitter
Share on Linkedin