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  •  Catering / hospitality

Head Chef

Bela-Bela  R20 000

and refining recipes to maintain consistency and quality in dishes.

  • Kitchen Management: Preparation: Ensuring that food preparation meets quality standards and health regulations.
  • Inventory and ensure kitchen efficiency.
  • Quality Control: Monitoring the taste, presentation to maintain profitability without sacrificing quality.
  • Staff Supervision: Supervising issues that may arise during service or with food quality.
  • Creativity and Innovation:

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    • Junior Sous Chef

    Bela-Bela

    guest preferences.

  • Ensure the consistent quality and presentation of dishes.
  • Food
  • Quality Assurance:
    • Conduct regular quality checks on ingredients
    • Implement corrective actions as necessary to maintain quality consistency.
  • Menu Development effectively, addressing any concerns related to food quality or service.
  • Collaboration

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    • Junior Sous Chef

    Bela-Bela

  • Attention to detail and commitment to quality.
  • Team player with excellent communication

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