Duties include, but are not limited to:
Food delivery – top quality food to guests; interact with guests when required; ensure outlet receive food as per requirements & plan, ass
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
DUTIES:
Mentor, develop and manage staff to prepare new, original dishes on a daily basis according to availability of fresh produce from the garden
Stock management, price calculation and pur
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
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
You Bring:
Sales/Marketing or Promotional experience.
Willingness to do shift and weekend work.
What You’ll Do For The Brand:
Reaching sales targets.
Promote the mobil
Purpose of the Job
To produce items on the menu, stock replenishment, end product display. Supervise staff. Develop and monitor food and labour budget for the department. Main
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
PURPOSE OF THE POSITION
To assist the Catering Manager to manage the operations of the Catering ServicesDepartment in the Mahikeng Campus Student Centre Cafeteria and Coffee Shop.
KEY RESPO
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:
Culinary Certificate / Diploma
1 – 2 years’ experience as a Commis Chef in a 5-star restaurant
Availability to work within opening hours (e.g. evenings, public holi
REQUIREMENTS:
Culinary Certificate/Diploma
2-3 years previous experience as a Demi Chef De Partie
Excellent interpersonal and communication skills
Strong customer service orientation with
REQUIREMENTS:
Chef Certificate/Diploma
Own transport with a valid driver’s license / Reliable transport
2-3 years of previous experience as a Chef De Partie in a Hot Section
Excellen
Duties & Responsibilities
All aspects of purchasing, food preparation & presentation
Menu design, planning & implementation
Ensure that all equipment/stock/uni
Minimum Requirements
Relevant tertiary qualification and/or equivalent in the food industry
Minimum matric
Minimum of 8 years of experience as a Sous Chef preparation and
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