Luxury Hotel in Cape Town is looking for an Executive Sous Chef with Matric and a Culinary Hospitality Diploma to ensure the success of the culinary operation
A recent professional profile photo is to accompany your application EMPLOYMENT TYPE : Permanent SECTOR : Hospitality BASIC SALARY : R30,000 START DATE :
START DATE : A.S.A.P / ImmediateREQUIREMENTS:5 Years' experience as an Executive ChefMatric with Culinary Hospitality DiplomaGood IT and computer knowledge,
Head of Department - Strand, South Africa - Kids for the King Kids for the King Strand, South Africa Found in: Trabajos Diarios ZA C2-4 days ago Contract
POSITION SUMMARY Our jobs aren't just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an
Head of Department - Strand, South Africa - Kids for the KingKids for the King Strand, South Africa Found in: Trabajos Diarios ZA C2-4 days ago Contract
*A recent professional profile photo is to accompany your application* EMPLOYMENT TYPE : Permanent SECTOR : Hospitality BASIC SALARY : R30,000 START DATE :
A recent professional profile photo is to accompany your applicationEMPLOYMENT TYPE : PermanentSECTOR : HospitalityBASIC SALARY : R30,000START DATE : A.S.A.P /
Luxury Hotel in Cape Town is looking for an Executive Sous Chef with Matric and a Culinary Hospitality Diploma to ensure the success of the culinary operation
START DATE : A.S.A.P / ImmediateREQUIREMENTS:5 Years' experience as an Executive ChefMatric with Culinary Hospitality DiplomaGood IT and computer knowledge,
A recent professional profile photo is to accompany your application EMPLOYMENT TYPE : Permanent SECTOR : Hospitality BASIC SALARY : R30,000 START DATE :
JOB DESRCIPTION: REF NO: KBH/FO 11/23 POSITION: RECEPTIONIST & NIGHT AUDITOR RELIEF DEPARTMENT: FRONT OFFICE REPORTS TO: FRONT OFFICE MANAGER / SUPERVISOR
he main purpose of the role The Executive Chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s). They are
POSITION SUMMARY Our jobs aren't just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an