HEAD CHEF IN SOUTH AFRICA
Formal culinary qualificatin. Minimum of 4 years experience as a Head Chef or a strong Sous Chef background. Previous experience in a Lodge would be an advantage. Well presented. Leadership and team management skills. - Menu planning - Stock control - Producing healthy meals in conjuction with the revised men and guests dietary needs - Managing the kitchen and bakery - Maintaining health & safety standards - Waste management - Preparing of recipes - Food demonstrations - Cost control 6 weeks on and 2 weeks off Salary: R live in
4.00/5
1 reviews
Price:
R 0,00
R 0,00
Contact
CONTACT