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Our Client based in the Southern SuburbsOpen to South African citizens onlyComis Chef positions available at a prestigious Golf Club.Experience required in a relevant positionChef / Hospitality qualificationMust have MatricAble to work evenings and weekends / public holidays PLEASE NOTE: This is based in the Southern Suburbs of Cape Town
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4NTcxOV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1786881&xid=1109_185719
13min
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Looking for a head chef /kitchen manager with experience.
20min
1
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Join the Heartbeat of Food Innovation!
Are you a master of precision, a wizard of design, and a trailblazer in the world of mechanical drafting? If so, weve got an opportunity thats sizzling hot and ready to be served on your career plate!
Our client, a pioneering force in the food manufacturing industry, is on the hunt for a Mechanical Draughtsman to ignite their team with creativity and technical prowess. As a key player in our dynamic crew, youll be crafting the blueprints that bring our cutting-edge equipment to life, shaping the future of food production with every stroke of your pen (or click of your mouse).
Duties & Delights:
•Dive into the world of sheet metal drawings, sculpting flat patterns for laser cutting and bending with the finesse of a culinary artist.
•Become the maestro of the AMADA bending machine, orchestrating bending sequences with specialized software to perfection.
•Take the lead in completing thrilling projects, from sizzling oven designs to the slickest bread slices, ensuring every detail is as delicious as the last bite.
•Channel your inner architect as you update and model assemblies in AutoCAD and SolidWorks, breaking down structures with surgical precision.
•Dance with dimensions in layout drawings, crafting masterpieces that dazzle our marketing mavens and satisfy our engineering virtuosos.
•Transform visions into reality with machine drawings that leave no bolt unturned, ensuring our engineers have the blueprints to bring dreams to life.
•Keep the gears turning smoothly by updating cutting lists with meticulous care, ensuring every detail is as sharp as a chefs knife.
Requirements for Entry:
•A hearty serving of Grade 12 education.
•Your trusty steed (aka your own car) and a valid license for adventures beyond the drafting table.
•Mastery of the tools of the trade: AutoCAD and SolidWorks.
•A seasoning of sheet metal bending experience, adding flavor to your drafting repertoire.
•A knack for laser cutting drawings and nesting’s, ensuring every piece fits together like a perfect recipe.
If youre hungry for a challenge, thirsty for innovation, and ready to roll up your sleeves to shape the future of food manufacturing, then we want to hear from you! Join us in our quest to blend artistry with engineering precision, and lets cook up something truly extraordinary together.
To apply, please send your CV to craig@personastaff.co.za
Persona Staff (PTY) Ltd. is POPIA (Protection of Personal Information Act, 2013) compliant.
craig@personastaff.co.za
23min
1
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So, are you interested in pursuing your career in the Food and Hospitality Industry
The hospitality industry is an industry that requires extroverts who enjoy working with people.
Roles available, Barista, Cooks, Assistant Chefs ...
Minimum Qualifying Criteria:
MatricAge – Between 19 – 29 yrs
Duration: 9 Months (Training will take place 3 times per month)
Location: Westville Durban
If you are in interested please supply us with the following supporting documents:
Certified Copy of ID
Matric Certificate
Copy of your CV
Stipend: R 2000 pm
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xODI3ODYwOTE/c291cmNlPWd1bXRyZWU=&jid=1237013&xid=182786091
40min
1
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So, are you interested in pursuing your career in the Food and Hospitality Industry
The hospitality industry is an industry that requires extroverts who enjoy working with people.
Roles available, Barista, Cooks, Assistant Chefs ...
Minimum Qualifying Criteria:
MatricAge – Between 19 – 29 yrs
Duration: 9 Months (Training will take place 3 times per month)
Location: Durban Central, KZN
If you are in interested please supply us with the following supporting documents:
Certified Copy of ID
Matric Certificate
Copy of your CV
Stipend: R 2000 pm
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS83ODU2NjE1NDY/c291cmNlPWd1bXRyZWU=&jid=1229805&xid=785661546
43min
1
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KEY OUTPUTS
Kitchen Hygiene standards setAbide by the Menu set according to Food Styling Guide and approved by the company’s Food FundiUp to date with What’s Hot & What’s Not for the company’s FoodThrough the Tummy of the Guest BopsCreative Bush Banqueting according to Food Styling GuideProactive MaintenanceGood communications with:All chefs; including the Executive ChefHeads of DepartmentLodge ManagerSuppliersGood stock controls and stock rotationAssist with the management of food orders, storerooms and fridge and deep freezers
QUALIFICATIONS AND SKILLS
Knowledge of various cooking methods, ingredients, and procedures with emphases in PastryComputer Literate and sound knowledge of Excel and WordFamiliarity with industry’s best practicesAbility to execute instructions by the Executive Chef or Lodge ManagerCreativityTime-management skillsDietary KnowledgeHandles pressure in a professional mannerHACCP (FIFO etc.)Ability to work well with other chefsAbility to mentor and train staffValid RSA Drivers Licence would be beneficial
PERSONAL CHARACTERISTICS
Good interpersonal skillsSense of urgencyPassionate about guest delightAttention to detailDiligence and self-motivation to meet deadlines and keep on top of your jobWillingness/ability to share information and teach and inspire others
PREVIOUS WORK EXPERIENCE REQUIRED
At least 2+ years Chef experience as a Pastry chef in five-star lodge or hotelFormal Qualification/sUnderstanding and experience on PANstrat or Pastel is favourable
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS80MjY3MzQ4MzE/c291cmNlPWd1bXRyZWU=&jid=1187711&xid=426734831
1h
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IDEAL CANDIDATE / REQUIREMENTS
Very creativePastry is your first loveMust be experienced in French-style pastryMust have their own transportWilling to go the extra mile
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMTkwNjcwODk5P3NvdXJjZT1ndW10cmVl&jid=1285598&xid=1190670899
1h
1
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KEY OUTPUTS:
Overall responsibility for the effective management and running of Lodge/Camps. To ensure the Lodge and Camps, and brand, are not only maintained but taken to the next level of service standards and excellence.Drive community development projects in conjunction with the Africa Foundation and provide requisite skills and support to ensure effective effort.Develop strategic relationships with local stakeholders including governmental organizations, wildlife organisations and communities, surrounding and involved with Private Game Reserve.Create and maintain a detailed skills development plan for all staff.Responsible for creating an environment where the company culture is continuously met and visible throughout the daily functioning of the lodges.Create an overall strategy and prepare annual business plans for all camps for the year and then oversee implementation thereof within specified time frames and budgets.Overall Day to Day Management of the Camps, and any other related infrastructure within the reserve.Overall Responsibility for budget creation and management, CAPEX structuring, planning and implementation.Ensure all group internal financial controls and systems are in place and strictly adhered to.Overall responsibility for all human resources in the lodge, ensuring all labour relations, leave and medical funds are managed correctly.Create annual and monthly training plans for all departments and structure external training and exchanges with other lodges/ regions where possible.Place and monitor of all lodge operational stock orders and oversee procurement functionCreate camps strategy for guest delight, staff welfare, health and safety and training. Ensure plan is implemented and managed throughout the yearWork with Executive chef to ensure menu and food are aligned to lodge quality standards and requisite guest food scores and food budgets are being met and monitored.Work directly with the Lodge Managers, Assistant Managers, Head Ranger, camp managers and respective departmental Managers to ensure Lodge and Service standards are maintained at all times and ensure costs and budgets are managed and not exceeded.Daily meeting with the management team and Heads of Department to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, bush banqueting.Over and above daily hosting of guests ensure you host all Agents, Media and VIP Groups.Oversee the maintenance and development of all infrastructure across the reserve.Oversee the management of the reserve within parameters of the game reserves operational manual.Overall management and development of the Ground Handling business including compliance to all pertine...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xODgyNDI4Mzk4P3NvdXJjZT1ndW10cmVl&jid=1520721&xid=1882428398
1h
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KEY OUTPUTS
Kitchen Hygiene standards setResponsible for training chefs & implementing kitchen standardsAbide by the 7 day Menu set according to Food Styling Guide and approved by the company’s Food FundiWork with the company’s training chef when visits are conducted and be feedback fitPresentation as discussed and according to Styling GuideUp to date with What’s Hot & What’s Not for the company’s FoodThrough the Tummy of the Guest BopsCreative Bush Banqueting according to Food Styling GuideProactive MaintenanceGood communications with:All chefsAll camp managersHeads of DepartmentLodge ManagerSuppliersGood stock controls and stock rotationResponsible for all food orders, storerooms and fridge and deepfreezes in absence of the executive chefAll food going out to guests at any time to be checked in absence of the executive chefChef to check buffets/dinner/breakfasts
PERSONAL CHARACTERISTICS
Good interpersonal skillsSense of urgencyPassionate about guest delightAttention to detailDiligence and self-motivation to meet deadlines and keep on top of your jobWillingness/ability to share information and teach and inspire others
PREVIOUS WORK EXPERIENCE REQUIRED
At least 2+ years Chef experiencePassion for kitchen management – including all kitchen administration, general hygiene and people managementPassion for training staff, creating fabulous food, and new ideas
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNTUwOTM3NTM4P3NvdXJjZT1ndW10cmVl&jid=1157608&xid=1550937538
1h
1
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KEY OUTPUTS
Managerial
Overall responsibility for the effective management on all levelsOverall management of all operational management at the Tented Camp and direct support to the Management Team including Security, Chefs and Guiding TeamDevelopment, Training and relief schedules of all direct reports managementOverall responsibility for all permanent and seasonal staff at KTTC and the creating of an environment of learning and development within the company valuesOverall communication between General Management, HOD’s and general staff departments through all levelsManaging HR issues and industrial relations proceduresManaging the Tented Camp in absence of General and Assistant General Manager
Financial
Assisting in creation of lodge budget in conjunction with the General Manager and Lodge accountantActive management of stocks in the Camp such as crockery and cutlers, linen, operational items, spa stocks and safari shop stocksCreate an environment of care for equipment, saving and sustainability
Operational
Management of all Guests areas and exceeding of guest expectationsOverall accountability of following up on all maintenance in ALL front of house areasOverall accountability to live the company behaviours and implement a culture of care and learningDaily, monthly and weekly training of Housekeeping, Butlers, Cleaners etc.Daily, monthly and weekly training of all Service departments within company standardsAssist with daily hosting during mealtimes, welcome, check in etc.Coordinating of reception for day sheets, reservations, VIPs, special requests and guest movementsAssist with daily/weekly/monthly departmental meetingsProvide support and guidance to the Head Housekeeper with Rooms checks, room maintenance and upkeep of company standard in the roomsProvide support and guidance to F&B Supervisor and Service Teams with Main area checks and upkeep of company standards in serviceImplementing and follow up on Development plan and performance management of F&B Supervisor and Lodge StaffCoordinate and actively oversee the exceeding of guest expectations and guest delightsOverall accountability for Leave cycles of Service staff, Reception and Safari ShopDaily and weekly meetings with Assistant GM and GM for smooth operations and updates at the CampDaily and weekly feedback to Reservations on Agents, bookings etc.Implementing of new standards, equipment and active participation into the company cultureImplementing of Fox Browne feedback, regional feedback and adhere to the company standards at all timesCreating an en...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNDkyODI4NTgyP3NvdXJjZT1ndW10cmVl&jid=1157606&xid=1492828582
1h
1
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Please note that this is a live-in position based in Botswana’s Okavango Delta.
KEY OUTPUTS
Keep the wine list up to date, in coordination with the Regional Chef and Operations Manager· Confident in recommending food and wine pairings to guests, taking into account their personal tastes and food choices· Assist with preparation and service of wines and other drinks· Manage cost and quality controls· Manage wine room and ensure it is fully-stocked· Develop and motivate team members through capability development
PERSONAL CHARACTERISTICS
Self-confidence, maturity and friendliness· Passionate about service, guest delight, and maintaining the golden thread· Clean, neat and tidy as a person and in the workplace· Willingness to work to the guests’ timing, not your own· Confidence in food and beverage service· Ability to work as part of team and effectively communicate with guests, butlers, kitchens· Multi-tasking in a fast-paced environment
KNOWLEDGE & PREVIOUS WORK EXPERIENCE REQUIRED
Previous experience as a Sommelier, Wine Steward/Stewardess or similar role· Ability to create tasteful food and wine pairings· Extensive knowledge of Southern African wines and vineyards· Previous experience with a Point of Sale system an advantage· Certification as a Sommelier or degree in hospitality
This talented individual should have excellent organisational skills whilst showing confidence in their skills and knowledge. They also need to be able to work under pressure and enjoy working with people
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMDM5MDgxMDYwP3NvdXJjZT1ndW10cmVl&jid=1503277&xid=1039081060
1h
1
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JOB SUMMARY
This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.
ORGANISATIONAL POSITIONING
Department: KitchenReporting to: Pastry Sous ChefLocation: At a 5 Star Hotel in Camps Bay, Cape Town
MINIMUM EXPERIENCE AND QUALIFICATIONS
Diploma in PatisserieMust have at least 1 years’ experience in a 5-Star Hotel or Fine Dining EstablishmentGood knife skillsNeat with high regard for personal hygiene and presentationSolid English verbal communication skillsUnderstanding and application of basic math calculationsAble to work flexible hours, weekends and holidays with a long cycle of consecutive workdays
KEY PERFORMANCE OBJECTIVES
To manage section and section staff ensuring that:Section stock levels are correct and where required requisitioned in accordance with SOPMise en place requirements are planned, actioned and handed over in accordance with SOPAll food prepared is done in accordance with recipes an RCH and LHW time standardsSection is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelinesSection’s WIF Stock is cleaned, organised, labelled and rotated in accordance with SOPTo communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes knownTo train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standardsAdvise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastageEnsure that fridge temperatures are monitored and reported daily
NOTE: Please confirm your vaccination status when applying.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNjYxOTc5MTAxP3NvdXJjZT1ndW10cmVl&jid=1080526&xid=1661979101
1h
1
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JOB SUMMARY
This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.
ORGANISATIONAL POSITIONING
Department: KitchenReporting to: Head Pastry Sous ChefLocation: At a 5 Star Hotel in Camps Bay, Cape Town
MINIMUM EXPERIENCE AND QUALIFICATIONS
Diploma in PatisserieMust have at least 1 years’ experience in a 5-Star Hotel or Fine Dining EstablishmentGood knife skillsNeat with high regard for personal hygiene and presentationSolid English verbal communication skillsUnderstanding and application of basic math calculationsAble to work flexible hours, weekends and holidays with a long cycle of consecutive workdays
KEY PERFORMANCE OBJECTIVES
To manage section and section staff ensuring that:Section stock levels are correct and where required requisitioned in accordance with SOPMise en place requirements are planned, actioned and handed over in accordance with SOPAll food prepared is done in accordance with recipes an RCH and LHW time standardsSection is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelinesSection’s WIF Stock is cleaned, organised, labelled and rotated in accordance with SOPTo communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes knownTo train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standardsAdvise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastageEnsure that fridge temperatures are monitored and reported daily
NOTE: Please confirm your vaccination status when applying.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMzMwMzI1Nzg2P3NvdXJjZT1ndW10cmVl&jid=1080525&xid=1330325786
1h
1
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Our client is one of East Africa’s long-standing safari companies. They are looking to employ a professional Chef Trainer to be responsible for managing all chef training and Foods & Beverages (F&B) operations and for delivering an excellent guest experience across all their lodges in Tanzania. The successful candidate will be able to forecast, plan, manage and approve all F&B orders in accordance with set par levels and menus.
As the Chef Trainer, you will be tasked with helping to trouble shoot any problems across the lodges, whilst setting and maintaining the F&B standards.
The Chef Trainer is a member of the training team and indirectly the F&B department. The objective of the training department is to constantly train skills in order to improve the quality of service to our guests. As part of the F&B department we aim to offer wholesome lovingly well-prepared meals while ensuring that we engage with our guests to ensure what we offer is well received.
Reporting Relationships
Position Reports to: Group Head Chef Trainer
General Profile
As a chef trainer you will lead by example and must always remain professional. This includes your attire as well as your attitude. A chef trainer is responsible for improving the skills and efficiency of our kitchens while indirectly improving the overall food offering at our camps. He/she will observe all aspects of the F&B offering while in camp and report any irregularities or concerns. While in camp the chef trainer will engage with guests at mealtimes to ensure that meals are well received.
Health & Food Safety
As a trainer he/she will be knowledgeable of food safety guidelines and procedures and will ensure that these guidelines are trained and adhered to. This will include assisting management & camp chefs with cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas at all times. Report maintenance problems, breakages, fire and health hazards, security risks, accidents, lost and found, shortages and any unusual happenings.
Training
As a chef training your main function is to train set curriculum as set out by the group head of training. This training will be reported on a monthly basis. As a trainer you will be asked to assess the progress of each individual and assist in managing their progress.
Enforcing company rules and regulations
It will be your responsibility to ensure that recipes, portion controls, food safety and presentation specifications are adhered to in order to remain consistent. While in camp you will assist with receiving of food items, stock counts and food orders and report any discrepancies to the camp management.
Communication
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS82MTQzNTQyNTQ/c291cmNlPWd1bXRyZWU=&jid=1209461&xid=614354254
1h
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Requirements
Sous chef with a minimum of two years of Sous chef experiencesupport the Head Chef in a high-pressure environmentAbility to manage a shift on his/her ownown transport essentialWillingness to work for a dynamic and growing luxury brand of restaurants and hotels within Cape Town
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zNjk1MzU3NTAwP3NvdXJjZT1ndW10cmVl&jid=1475917&xid=3695357500
1h
1
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Village N Life is a hospitality management company comprising various hotels, serviced places and hospitality solutions in the Western Cape.
Our hotel in Camps Bay seeks an experienced Chef de Partie to join our dynamic team.
Minimum requirements:
MatricRelevant culinary certificate / diplomaAt least 2 years experience at a similar level at a 4 or 5 star property
Main duties and responsibilities:
Create menus and recipes using the finest ingredients to create flavorful, colorful and exciting dishes for the restaurantsTrain and develop staff working under youMaintain hygiene standards in the kitchenEnsure your team follow the SOPs as set forth by the companyReporting of IOD and management of the processMenu costingDealing with suppliers to ensure the highest quality and serviceConsistency of food quality and presentationStock controlManage waste management systems within the kitchen
If this sounds like an exciting opportunity to you, please contact us with an updated CV, recent photograph, food portfolio and contactable references.
Due to the high number of CVs received, only successful candidates will be contacted.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xODg4NzU5MDQ/c291cmNlPWd1bXRyZWU=&jid=1746047&xid=188875904
1h
1
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Introduction
A leading Software Company in Lynnwood, Pretoria in looking for a experienced Azure DevOps Engineer, who will be responsible for implementing and managing continuous delivery systems and methodologies on Azure. Implement and automate security controls, governance processes, and compliance validation. Implement systems that are highly available, scalable, and self-healing on the Azure platform.
Duties & Responsibilities
Working with Development and Operations teams to automate solutions and integrate them with other services/products/solutionsAssists others on their team, or other teams where applicable, in DevOps code deployment projects or operational tasks on development projects.Define development frameworks for complex deployments in the Azure Cloud.Be a trusted DevOps advisor by providing objective, practical and relevant ideas, insights, and advice.A high-level understanding of Azure Kubernetes Services (AKS) and Azure Container Services (ACS).Write and execute cloud formation templates and integrate that with Continuous Integration /Continuous Delivery pipelines.
Desired Experience & Qualification
Azure DevOps Associate Certification and certifications in DevOps, system architecture, or cloud technologies required.6+ years of industry-related experience of which 3 years must be within a complex hosting environment.Fluent in Azure Command Line Interface.Strong scripting (e.g. Python) and automation skills.Experience with configuration tools like Puppet, Chef, or Ansible.Experience with Agile software development, and project management methodologies
Package & Remuneration
Market related
Interested?
Please forward your Cv to hr1@peopledimension.co.za
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS82ODA1NzIwMTA/c291cmNlPWd1bXRyZWU=&jid=1324883&xid=680572010
1h
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Brief Job description
A creative individual who has a good understanding of growing teams and develop staff from withinWorking for a dynamic and growing luxury brand of restaurants and hotels within Cape Town
Requirements
must have a strong understanding of management experiencethe ability to lead a teamminimum of two years’ experience in the roll of Head ChefLeadership and management of the team is essentialUnderstanding costings, financial control as well as training & Development of staff is vital in this roll
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zNjk2OTcxNzkzP3NvdXJjZT1ndW10cmVl&jid=1475919&xid=3696971793
1h
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Prepare the Company’s products in an efficient manner according to standards while maintaining all equipment and utensils and keeping all areas concerned clean and tidy.Responsibility:Comply with Company policies and procedures at all times.
Unload and store supplies in fridge & freezer
Defrost chicken
Prepare and store raw chicken products in freezer
Cook chicken
Clean and maintain equipment
Clean and maintain designated interior and exterior areas of the restaurant.
Undertake further tasks as required by Management to facilitate the efficient running of the restaurant.Job Reference #: https://link.jobjack.co.za/?jobId=edf66bac-22bf-48
1h
1
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An exciting opportunity is available for an experienced, hard-working all-rounder to join the kitchen brigade of this trending hotel.
Requirements:
Must be a SA CitizenA culinary diplomaPrevious experience in a similar position within a trendy, high-end restaurant and/or 4/5* hotelHave both hot and cold kitchen experienceCreative with exceptional culinary skillsBe able to work independentlyHave a calm work approachReliable and trustworthyHave a clean work record with contactable referencesWilling to work shifts
Remuneration: R12 000.00 cost to company (depending on experience)
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zNzY5NTU3NjU4P3NvdXJjZT1ndW10cmVl&jid=1244242&xid=3769557658
2h
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