Required Experience & Qualifications
Previous experience in a similar position
Must have 5 years practical kitchen experience
Experience in hot and cold kitchen A la carte and functions
Minimum Requirements
Matric / Grade 12 or equivalent
Culinary Qualification will be advantageous
2-5 years' experience and proven record in a hotel or restaurant kitchen environment, as
DUTIES AND RESPONSIBILITIES:
Conduct training sessions on preparation of foods as per our Standard Operating Procedures
Support, mentor, and upskill trainees and new employees
Promote effici
Brief description
The main purpose of this position is to provide food preparation and cooking services in all sections of the kitchen, under the guidance and supervision of the Hospitality Service
The main purpose of the role
The Executive Chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s). They are the Key Leaders of the operations. The
Key Duties and Responsibilities
Be familiar with workplace policies, rules and procedures.
At all times, adhere to:
Associate Handbook
Group and unit policies
Departmental operati
Main Duties and Responsibilities:
To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
To ensure that the kitchen and worki
Requirements
Matric
Experience: Other
English
Grade 2 Meat Cutting Certificate
Experience: Minimum 2 years’ experience as a blockman in a butchery
Responsibilities
Recor
Responsibilities:
Communication and Conduct
Attend daily shift briefings to keep yourself informed of daily operational requirements.
Communicate daily with supervisors to ensure open lines
Responsibilities:
Communication and Conduct
Attend daily shift briefings to keep yourself informed of daily operational requirements.
Communicate daily with supervisors to ensure open lines
Description
The Demi Chef is responsible for the preparation of food for guests under the supervision of the Section Chef de Partie. The main component of the position is food production.
Description
The Pastry Chef de Partie is responsible for the efficient running of the Pastry section in the kitchen. This food production, presentation and orders while maintaining the hig
REQUIREMENTS:
5 Years’ experience as an Executive Chef
Matric with Culinary Hospitality Diploma
Good IT and computer knowledge, recipe development and cost control (essential)
Strong
Requirements:
Grade 12
Post matric hotel school qualification would be advantageous
1-3 years’ experience in a 5-star hotel restaurant or similar environment
Computer literacy
Exce
Key Duties and Responsibilities
Communicate effectively and respectfully to guests on all levels.
Communicate effectively and respectfully to all members of staff.
Multi task and prioritise
Key Duties and Responsibilities
Collect listings of the arrivals, departures, VIPS as well as initial requests for the mini bar from Reception before stating replenishment of the rooms.
To ens
Job Objectives
Stock Management
Meal Preparation
Quality and Hygiene Control
Team Management
Administration / General
Customer ServiceQualificationsEssential
Relevant 1 year tertiary
The Main Purpose of the job
The successful applicant will be responsible for the preparation of food for daily kitchen production in order to provide quality food service.
Education and Experien
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