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 functi
Minimum Requirements
Skills and Competencies
Previous Functions co-ordination across multiple sites
Computer proficiency.
Strong communication skills verbally and written
KEY WORK OUTPUTS & ACCOUNTABILITIES
Provide an effective and efficient channel between the company and its employees (i.e. members and appointed representatives of the organisation) through
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
What will I be doing?
As a Commis Chef within Hilton Garden Inn Umhlanga Arch, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member exper
Job Description
Prepare and cook a variety of steaks to the highest standards, ensuring consistent quality and presentation.
Manage the preparation of side dishes, sauces, and accompaniments t
KEY PERFORMANCE AREAS & RESPONSIBILITIES
Maintain clean corridors, stairways, ablution facilities, public common areas as well as Kitchenettes, boardrooms, and office space
Provide v
POSITION SUMMARY
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients. Prepare&nb
Required minimum education and work experience.
Matric qualification is preferable.
5-10 years of proven experience as Executive Chef
Desirable overseeing more than one outlet,
Degree in C
Key areas of responsibility:
Managing daily operations of the assigned unit.
Production process.
Managing food/labour costs
Menu design
Overall understanding of HACCP.
K
Duties & Responsibilities
To ensure that all menus are constantly updated, paying special attention to seasonal availability.
To ensure that all menus are correctly calculated to ensure ma
Key Responsibilities:
Plan and prepare authentic Japanese dishes for guests and crew members, ensuring high quality and consistency
Create and develop new menu items that showcase traditional
Minimum Requirements
Completed diploma in Professional Cookery
+3 Year Experience as a Head Chef/Sous Chef
The ability to communicate and collaborate effectively with team members and client
Minimum Requirements
Culinary Certificate or Hospitality Management Diploma qualification will be an advantage
At least 3 years’ experience within the hospitality industry in 4 star prop
Minimum Requirements
Culinary Certificate or Hospitality Management Diploma qualification will be an advantage
At least 3 years’ experience within the hospitality industry in 4 star prop
Skills and Competencies
Culinary Qualification advantageous
Experience as a Assistant Cateriing / Chef in a very educational envorinment
Entrepreneurial Skills.
Organizing and Planning abi
PRINCIPAL DUTIES & RESPONSIBILITIES
Answer calls professionally
Provide personalised customer service of the highest level
Respond to customer enquiries or questions
Handle and resolve
Responsibilities:
Being an ambassador for our brand and offering amazing customer experience.
Exceed customer expectations by identifying and providing them with the best possible