Hospitality Pastry Chef Jobs

Our client based in Stellenbosch is looking for a Pastry Sous Chef with a Culinary Diploma and minimum 2 years experience to join their team.   A recent

A recent professional profile photo is to accompany your application EMPLOYMENT TYPE : Permanent SECTOR : Restaurant BASIC SALARY : Market Related START DATE :

START DATE : A.S.A.P / ImmediateREQUIREMENTS:Grade 12 and a Culinary DiplomaPreferably 3-4 years of previous experience as a Pastry Sous ChefExcellent use of

A recent professional profile photo is to accompany your applicationEMPLOYMENT TYPE : PermanentSECTOR : RestaurantBASIC SALARY : Market RelatedSTART DATE :

Salary: Market related Location: Kameeldrift, Pretoria Job type : Permanent Industry: Hospitality Reference Number: RDT.K.DCDP.12022024 COMPANY DESCRIPTION:

Senior Sous Chef Tanzania Salary: Market Related Purpose of Position: Complement Recruitment are recruiting for Senior Sous Chef to be based in Arusha,

Senior Sous Chef Tanzania Salary: Market Related Purpose of Position: Complement Recruitment are recruiting for Senior Sous Chef to be based in Arusha,

Senior Sous Chef Tanzania Salary: Market Related Purpose of Position: Complement Recruitment are recruiting for Senior Sous Chef to be based in Arusha,

Senior Sous Chef TanzaniaSalary: Market Related Purpose of Position: Complement Recruitment are recruiting for Senior Sous Chef to be based in Arusha, Tanzania

Senior Sous Chef TanzaniaSalary: Market Related Purpose of Position: Complement Recruitment are recruiting for Senior Sous Chef to be based in Arusha, Tanzania

Senior Sous Chef TanzaniaSalary: Market RelatedPurpose of Position:Complement Recruitment are recruiting for Senior Sous Chef to be based in Arusha, Tanzania

Senior Sous Chef TanzaniaSalary: Market RelatedPurpose of Position:Complement Recruitment are recruiting for Senior Sous Chef to be based in Arusha, Tanzania

KEY OUTPUTS:•Assisting the Executive Chef in responsibility for the standards of the food product at the lodge: guest and staff food•Assisting the

KEY OUTPUTS: •Assisting the Executive Chef in responsibility for the standards of the food product at the lodge: guest and staff food •Assisting the

KEY OUTPUTS:•Assisting the Executive Chef in responsibility for the standards of the food product at the lodge: guest and staff food•Assisting the