Description:
The Demi Chef the Partie 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 pro
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
JOB SUMMARY
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the k
POSITION SUMMARY
Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate.
Review Production sheet to understand variety of b
Required Experience & Qualifications
Be in possession of a recognized Culinary Diploma or at least 2 years’ experience within a similar operation and level of responsibilities
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
Key Responsibilities of the Pizziaolo:
Pizzaiolo responsibilities include preparing pizza dough, slicing and chopping toppings like vegetables and meats and executing customers’ orders con
The Durban ICC is calling for suitable candidates to apply for the position of Junior Chef De Partie-Hot Kitchen. The suitable candidate will be required to provide support to the Chef De Partie in co
Qualifications
Matric
Culinary qualification
Must be computer literate (MS Office)
3 - 5 years’ experience in a similar role
Strong in functions and coordination
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
Job Description
As a Sous Chef at Mount Nelson, a Belmond Hotel, you are part of a team that brings culinary visions to life through immersive, unique, and hand-crafted gastronomic experiences. In
Position Criteria:
Previous experience as a Chef | Kitchen Manager
Culinary accreditation will be an advantage
Minimum of 3 years’ experience in a managerial role
Current knowledge o
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
Qualifications
Relevant tertiary qualification and/or equivalent in the food industry
Minimum matric
Minimum of 2 years of experience in kitchen preparation and cooking.
D
Description:
The Pastry Demi Chef is responsible for the preparation of food for guests under the supervision of the Section Chef de Partie in the Pastry Department. The main component
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 highe
Description:
The Executive Sous Chef is responsible for assisting the Head Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets.
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 pro
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