Description:
The Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef with all food production in the restaurant, conferences and banqueting, room service and any ot
Requirements:
3 years of experience as a Sous Chef.
Matric.
Formal degree/diploma in culinary arts.
Experience in a similar field.
Job Duties:
Assist with the manage
Description:
The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs. The main component of the position is food
Purpose of the role:
To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced
Description:
A Pastry Chef, or Dessert Chef, bakes various desserts in a kitchen within a restaurant or bakery.
Their main duties include following recipes to create pastries, cookies and othe
Description:
The Chef De Partie is responsible for the efficient running of certain sections in the kitchen. This includes food production, presentation and orders while maintaining the hi
Job Description:
The School of Tourism & Hospitality develops future-fit leadership for the Tourism & Hospitality sector by providing both high quality programme offerings as well as facili
Minimum Requirements
Relevant tertiary qualification and/or equivalent in the food industry
Minimum matric
Minimum of 8 years of experience as an Executive Chef preparation and cooking
Pro
Education and Experience required:
Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
Customer Service experience is essential
Matric is essential
Duties & Responsibilities
All aspects of Purchasing, Food preparation & Presentation
Menu design, Planning & implementation
Cooking Skills /Creativity and new
Summary
The Executive Sous Chef is responsible for assisting the Executive Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets
JOB SUMMARY
During the Orientation year, Hospitality Management Trainees work in all the different departments of the hotel and Professional Cookery Trainees work in all the different sections that
POSITION SUMMARY
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper
Duties
Management and leadership of the hotel kitchen team.
Management of the restaurant, room service, bar and conference food service operations on a day to day basis.
Produce creative and
Requirements
Matric
Experience: Chef
English
Responsibilities
Delegate tasks to kitchen staff
Ensure appealing plate presentation
Monitor food stock and place orders
Experim
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
Description
The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs. The main component of the position is food p
Key Responsibilities
Preparation, rice cooking and serving of sushi as per Cowfish signature menu
Ensure proper filleting of fish to minimize wastage
Ensure all stock is ordere