Executive Chef Environment Cape Town Jobs

Hospitality and Outdoor – New Vacancy – Head ChefBistro Restaurant – Cape TownRequirements:Minimum of 4 years previous Head Chef experience in a 4/5-star

Main Purpose:The SousChef coordinates and supervise all culinary activities,is responsible for planning and directing the preparation of food in the cold

Synopsis:Join an esteemed luxury hotel in Cape Town as an Executive Pastry Chef, where your passion for pastry, creative flair, and precise attention to detail

Main Purpose:The SousChef coordinates and supervise all culinary activities,is responsible for planning and directing the preparation of food in the cold

Hospitality and Outdoor – Apply Today – Senior Sous Chef / Head ChefLuxury Restaurant – Cape TownRequirements:Minimum of 4 years previous Senior Sous

Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We

Role: Executive Chef Reporting to:Catering Manager Business Area: Cape Town Employment Contract: Linked to commercial contract The Main Purpose of the job The

Role: Executive Chef Reporting to:Catering Manager Business Area: Cape Town Employment Contract: Linked to commercial contract The Main Purpose of the job The

KEY ACCOUNTABILITIESVisits all food preparation areas daily and does food tasting to ensure quality and standards are up to Company standards.Meets daily with

KEY ACCOUNTABILITIESVisits all food preparation areas daily and does food tasting to ensure quality and standards are up to Company standards.Meets daily with

KEY ACCOUNTABILITIES Visits all food preparation areas daily and does food tasting to ensure quality and standards are up to Company standards. Meets daily

Executive sous chef - Hotel - Cape TownQualifications Required:? Relevant Tertiary Qualification? Strong knowledge of cooking methods, kitchen equipment, and

Job Purpose:Leadingand organising the Food and Beverage Team ensuring highest guest service levelin accordance with RCH Standards whilst looking after the

Job Description KEY ROLES AND RESPONSIBILITIES Finance and Business Management: Achieve Budgeted Targets: Responsible for achieving budgeted goals in food

Scope of Position:To supervise and ensure a smooth food production in the respective area and section assigned and to assist the Executive Sous Chef as well as