Experienced chef required for Game Lodge in Limpopo.
quality of food required and ensure proper stock control in order to achieve the required targets. Ensure daily production against the requirements. Ensure that hygiene requirements in terms of HACCP are adhered professional cookery experience in relation to Sous Chef within the hotel industry, preferably in the 5-star/fine
Requirements:
Our client is looking for a Head Chef to join their Deli. Requirements 3 years experience in a Deli environment
Team Leadership: Train and supervise junior sushi chefs and other kitchen staff, providing guidance and build rapport with customers. A qualified sushi chef with this level of experience would be expected
Requirements
menu rationalisation on a regular basis or as required Motivate new menu and recipe proposals and enhancements seasonally (as per outlet and target market requirements) Budget and direct the implementation of approved and manage training, coaching and development requirements in line with strategic plans, e.g. skills shortages kitchen are sufficient to meet operational level requirements Source and Select talent as per EE plan to build forecasts & control Motivate and manage Capex requirements Monitor and report on the 10 day, and 20 day
Sushi chef will be held accountable for preparation of all food components for the Sushi Department.
This is a list of things you will need in
menu rationalisation on a regular basis or as required Motivate new menu and recipe proposals and enhancements seasonally (as per outlet and target market requirements) Budget and direct the implementation of approved and manage training, coaching and development requirements in line with strategic plans, e.g. skills shortages kitchen are sufficient to meet operational level requirements Source and Select talent as per EE plan to build forecasts & control Motivate and manage Capex requirements Monitor and report on the 10 day, and 20 day
Our client is looking for a Head Chef to join their Deli. Requirements 3 years experience in a Deli environment